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October 31, 2013

Recipe for Slow Cooker Mexican Meatball Soup

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Happy Halloween!
I really like Halloween.  Mostly, I just like the trick or treating.  I love that my kids are totally on board with it too.  My daughter asked me the other day, “which candy do you like best, Mom, so I can get it for you?” I’ve trained her well.  My favorites would probably be Rolos, Junior Mints, Heath Bars and Peanut Butter Snickers.  What about you?  Which candy to you sneak out of your kids’ bags first?
If you’re like me you like to get something a little bit healthy and of substance into your children’s tummies before they go out and trick or treat.  I’ll be serving this EASY and FAST Slow Cooker Mexican Meatball Soup tonight.  Using frozen meatballs saves a step of browning meat and the rest is as hard as opening a can.  If you want you can easily make this recipe on the stove top as well.  Enjoy!

Crockpot Recipe for Mexican Meatball Soup.  This soup is ridiculously easy and can be in the crockpot in 5 minutes! #crockpot #slowcooker

Slow Cooker Mexican Meatball Soup…this is such an easy recipe for a tasty, family friendly soup!


Makes 6 servings
Ideal slow cooker size:  3-4 quart
Cooking time:  4-6 hours


30 frozen Italian meatballs
2 cups chicken broth (or 2 cups water mixed with chicken bouillon)
1 tsp garlic powder
1 (14 oz) can black beans
1 (14 oz) can petite diced tomatoes
2 cups frozen corn
1 (8 oz) can tomato sauce
1 tsp basil
1 tsp oregano
Salt and pepper
Toppings:  grated cheese and chopped cilantro, if desired

1.  Combine the meatballs, broth, garlic powder, beans, tomatoes, corn, tomato sauce, basil and oregano in the slow cooker.
2.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3.  Salt and pepper to taste.
3.  Ladle soup and about 5 meatballs into each serving bowl.  Top with grated cheese and cilantro, if desired.

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Post by 365 days of slow cooking.

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10 Comments Filed Under: All Recipes, Beef, Mexican, Soups, Slow Cooker Tagged With: 4 stars, meatballs, All Posts, 2-4 hours, 4-6 hours

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Comments

  1. Justin says

    October 11, 2020 at 10:36 pm

    Any thoughts on cooking this in the instant pot?

    Reply
    • Karen says

      October 12, 2020 at 8:38 pm

      I would put it in the Instant Pot and pressure cook for 5 minutes. Then let it natural pressure release for 10 minutes. Should be perfect!

      Reply
  2. Astraea_ says

    October 30, 2014 at 1:56 am

    Does the meatballs need to be frozen? I want to make them from scratch

    Reply
    • [email protected] says

      October 31, 2014 at 8:02 pm

      no, you can use whatever kind you want!

      Reply
  3. [email protected] says

    November 20, 2013 at 6:08 pm

    If you like it more brothy then add more…but that's all I added!

    Reply
  4. Anonymous says

    November 20, 2013 at 5:23 pm

    only 2 cups of chicken broth? that's gotta be wrong.

    Reply
  5. [email protected] says

    November 5, 2013 at 4:13 am

    hmmm, I don't have a really great recipe. I'll have to ask my sister. she makes meatballs a lot that are really yummy.

    Reply
  6. Anonymous says

    November 2, 2013 at 2:45 pm

    Do you have a recipe for the meatballs. I'd like to make them myself.

    Reply
  7. Detox Program says

    November 1, 2013 at 9:06 am

    WOW!. I love this mexican meatball soup. Its so yammy…

    Reply
  8. TheNinaShow.com says

    October 31, 2013 at 2:41 pm

    That looks SO yummy! Trying this! I bet my kids will LOVE!

    Reply

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Welcome!

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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