Slow Cooker Sopa de Albondigas

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Prep: 45 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 4 hours (high) + 30 minutes (high)

Slow Cooker Sopa de Albondigas

Directions

  1. 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.
  2. In a 3 1/2- or 4-quart slow cooker combine meatballs and next four ingredients (through 1/4 cup tortilla chips).
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
  4. 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.

Turkey-Pork Meatballs

Directions

  1. 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
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Nutrition Facts (Slow Cooker Sopa de Albondigas)

  • Per serving:
  • 328 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 88 mg chol. ,
  • 963 mg sodium ,
  • 35 g carb. ,
  • 5 g fiber ,
  • 12 g sugar ,
  • 20 g pro.
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