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.
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
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.