Crockpot Meatball Taco Soup

Crockpot Meatball Taco Soup

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.

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.