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.