Pork and turkey meatballs, corn, and pasta star in this Mexican slow cooker soup recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat broiler. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine masa harina, the water, dried cranberries, garlic, oregano, and salt. Add ground pork and ground turkey; mix well. Shape into 1-inch meatballs. Place in the prepared baking pan. Broil 4 to 5 inches from the heat for 5 to 8 minutes or until lightly browned, turning once.

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  • In a 3 1/2- or 4-quart slow cooker combine meatballs, broth, salsa, corn, and tortilla chips. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

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  • If using low-heat setting, turn to high heat setting. Stir in pasta. Cover and cook about 30 minutes more or until pasta is tender. Before serving, stir in 1/4 cup green onions. If desired, garnish each serving with additional green onions.

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

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;

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