Mexican Meatball Soup
Pork and turkey meatballs, corn, and pasta star in this Mexican slow cooker soup recipe.
Source: Better Homes and Gardens
Ingredients
Directions
Pressure Cooker Directions
Prepare as directed through Step 2 using a 4- to 6-qt. stove-top or electric pressure cooker. Stir in pasta. Lock lid in place. Set electric cookers on high pressure to cook 5 minutes. (For stove-top models, bring up to pressure over medium-high according to manufacturer's directions; reduce heat enough to maintain steady [but not excessive] pressure. Cook 5 minutes. Remove from heat.) For electric and stove-top models, let stand to release pressure naturally 15 minutes. Carefully open steam vent to release any remaining pressure. Open lid carefully. Stir in the 1/4 cup green onions.
Nutrition Facts
Per Serving:
505 calories; 22 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 85 mg cholesterol; 1229 mg sodium. 611 mg potassium; 52 g carbohydrates; 4 g fiber; 22 g sugar; 26 g protein; 0 g trans fatty acid; 2770 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 3 mg iron;