Slow Cook:6 hrs to 7 hrs (low) or 3 to 4 hours (high) + 30 minutes (high)
Slow Cooker Sopa de Albondigas
Prepare Turkey-Pork Meatballs as directed, except stir dried cranberries, garlic, and oregano into milk mixture. Shape and bake meatballs as directed. Cool completely and freeze or use immediately.
In a 3 1/2- or 4-quart slow cooker combine meatballs and next four ingredients (through 1/4 cup tortilla chips).
Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
If using low, turn cooker to high. Stir in pasta; cover and cook 30 minutes more or until tender. Stir in 1/4 cup green onions before serving. If desired, top servings with cheese, green onions, and/or tortilla chips.
Preheat oven to 375 degrees F. Lightly coat two 15x10-inch baking pans with nonstick cooking spray. In a large bowl beat eggs with a fork. Stir in next five ingredients (through pepper). Add ground turkey, and pork, mix well. Shape mixture into 1-inch meatballs. Place meatballs in prepared pans. Bake 12 to 15 minutes or until meatballs are cooked through (160 degrees F). Drain off fat