You can make this recipe mild or spicy depending on the type of salsa you use. For really spicy soup, add a diced jalapeno pepper along with the vegetables.
Prep Time: 20 minutes
Cook Time: 8 hours
Ingredients:
- 16 oz. pkg. frozen Italian meatballs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 (14 oz.) cans ready to serve beef broth
- 16 oz. jar salsa or picante sauce
- 1 Tbsp. chili powder
- 1/4 tsp. ground cumin
- 1 cup ditalini pasta
- 2 cup shredded Cheddar cheese
- 1/4 cup sour cream
- 1 Tbsp. chopped fresh cilantro
Preparation:
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. 4-6 servings
