Crockpot Mexi Meatball Soup

This all weather soup is perfect for cold winter evenings or festive mexican meals. The Rotel tomatoes give it a bit of Mexican flair and flavor. Made from eggplant, Dominex Meatballs absorb the spices making this soup more robust and flavorful.



INGREDIENTS

1 package Dominex® Eggplant Meatballs

2 (14 1/2 ounce) cans diced Rotel tomatoes & chilies

2 (14 ounce) cans beef broth

2 (14 ounce) cans chicken broth

1 medium onion

1/2 cup fresh cilantro

1/2 cup long grain rice, uncooked

2 teaspoons dried oregano

salt and pepper, to taste

sour cream

shredded cheese

DIRECTIONS

Chop onions and cilantro. Combine all ingredients in a crock pot. Cook for 4 hours on high, or cook for 8-9 hours on low. Serve with sour cream and a sprinkle of shredded cheese.