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Soups: ALBONDIGAS - MEXICAN MEATBALL SOUP PointsPlus
Works with Simply Filling
Approximately 10 servings at 3 PointsPlus each (figured on WW RecipeBuilder)
29 PointsPlus in entire recipe

1 pound 95% ground beef
1/2 onion minced
3 cloves garlic minced
1/2 cup instant rice uncooked (for Simply Filling must be instant BROWN RICE)
2 eggs
Salt & pepper to taste
4 ounces chopped green chiles --canned, drained
1 carrot shredded
14 1/2 ounces stewed tomatoes canned (I used diced)
4 cups hot water
2 cups lowfat beef broth -- or water
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley or cilantro

In a bowl combine beef, onion, garlic, rice, egg, salt & pepper to taste. Form into 1 1/2" meatballs. Place chilies & shredded carrots in bottom of slow cooker. Spoon tomatoes evenly over top. Place meatballs on top of tomatoes. Pour in water, broth, oregano & parsley or cilantro. Cover & cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint & serve with flour tortillas.

I served this with the Simply Filling Polenta chips - mmmm!

ADVICE FROM CHERIE: Don't unpplug the crockpot in the middle of the day to make toast & then forget to plug it back in!!!!!!!!!!! I thought I unplugged the coffee pot...uff da!

cblessum on 2/4/2011