Otherwise also known as Albondigas Soup. We had this for dinner the other night. It was a busy day and I needed something comforting, hearty, and fast. I did it in the slow cooker/crockpot and it was a winner that way! I just used frozen ingredients, put it all in and didn't worry about it until dinner time. You could also make this with homemade meatballs and chopping the fresh veges. This is a combination of Gwen's recipe and Sandra Lee.
Mexican Meatball Soup/ Albondigas Soup
1 small can diced green chiles
2 cans diced tomatoes
2 cans beef broth
2 cans chicken broth
16 oz. frozen meatballs
1 package frozen chopped onions
1 package frozen sliced carrots
1 stalk celery chopped
1 bunch cilantro, washed, and chopped
3/4 cup uncooked rice
2 tsps. dried oregano
salt and pepper to taste
Combine all ingredients in your slow cooker. Cover and cook on high for 4-6 hours. Serve with fresh cut limes and tortilla strips (from produce department) if desired. Sweet corn bread or sweet corn cake is also a nice accompaniment.
