MEATBALL TACO SOUP - CROCKPOT

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Meatball Taco Soup - Crockpot image

If you come across this recipe and you are craving soup on a cold day, MAKE THIS RECIPE! It hits the spot.You can make this recipe mild or spicy depending on the type of salsa you use. The recipe was on the mild side with a little hint of spice. For really spicy soup, add a diced jalapeno pepper along with the vegetables.

Provided by Porfavorcorona

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

16 ounces frozen italian meatballs
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 (14 ounce) cans ready-to-serve beef broth
16 ounces salsa or 16 ounces picante sauce
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 cup pasta, ditalini
2 cups cheddar cheese, shredded
1/4 cup sour cream
1 tablespoon fresh cilantro, chopped

Steps:

  • Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot.
  • Cover and cook on low for 5-7 hours.
  • Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender.
  • Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve.

Nutrition Facts : Calories 457.2, Fat 22.7, SaturatedFat 14, Cholesterol 65.7, Sodium 2246.2, Carbohydrate 35.6, Fiber 4.3, Sugar 6.8, Protein 29.8

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