Meatball Rice Soup

Meatball Rice Soup

Mexican Meatball Rice Soup
Makes 8 servings

  • 1 can (7 ounces) diced mild green chiles

  • 2 cans (14.5 ounces each) diced tomatoes

  • 2 cans (14 ounces each) low- sodium beef broth

  • 2 cans (14 ounces each) low- sodium chicken broth

  • 16 ounces frozen meatballs

  • 1 medium white onion, chopped 1 cup chopped fresh cilantro

  • 1 cup converted rice

  • 2 teaspoons dried oregano

  • Salt and pepper to taste Chopped red onion, cilantro, for garnish

  • Lime wedges, for squeezing

1. Combine all ingredients except the garnish in a 4- to 5-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 8 to 9 hours.
2. Serve piping hot, garnished with red onion and cilantro. Serve with lime wedges, for squeezing.

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