Mexican Meatball Soup
This soup comes together in a cinch. You can make it on the stovetop, slow cooker or Instant Pot. It is packed with flavor and requires practically no prep time.
Servings Prep Time
8people 10minutes
Cook Time
6hours
Servings Prep Time
8people 10minutes
Cook Time
6hours
Ingredients
Instructions
  1. Add all ingredients to your slow cooker or Instant Pot. Stir to combine.
  2. Slow Cooker variation: Cook on low heat for 6 hours
  3. Instant Pot variation: Lock lid and close vent, cook on high pressure for 30 minutes. Perform Instant Release and serve immediately.
  4. Stove Top variation: bring to a boil, reduce heat and simmer for 30 minutes.
  5. Freezer Meal variation: place all ingredients in a large freezer bag. Place in your freezer for up to 8 weeks. When ready to use, remove from bag and place in slow cooker. Cook on low for 8 hours. No need to thaw before cooking. TIP: This makes a large batch, so you may need two freezer bags, or you can simply cut the recipe in half and it will serve 4.
  6. Top with grated cheddar cheese and fresh cilantro.

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