Kid Approved & Diabetic Friendly

Slow Cooker Mexican Meatball Soup

Here in the Midwest cold weather is officially setting in. For a while we had “warning” days that winter is on it’s way, but now we’re getting to that point where the forecast holds far more cold days than remotely warm. I don’t dislike winter weather until about February and then I am completely over it. Thankfully there are things I can do to make the cold more enjoyable.

During this time of year, I rely heavily on my crock-pot to cook my family’s meals. I love the smells that fill my house after a meal has cooked in it all day. I also like to prepare dinner during the day, because something about the time change and cooking dinner in the dark just isn’t nearly as appealing. Not to mention it’s nice to make dinner early on in the day so come evening all I have to do is dish it up and serve it. I’m still trying to think of a solution to cut out the whole post-meal-cleaning-up-the-kitchen process and then I will really have struck gold! Suggestions, anyone??

SONY DSCNow that I’ve had a chance to make many of our favorite crock-pot meals, I’ve been experimenting with new recipes. I made this Mexican Meatball Soup last week and the entire family loved it! It was so simple to prepare and SO yummy! It was full of delicious flavors, but not spicy…perfectly kid-friendly. We served it with some breaDr. bread and it was the perfect low carb meal for a cold day! This would also make a great soup to pack in a thermos for your child’s school lunch.

What are some of your favorite diabetic friendly crock-pot concoctions?

Slow Cooker Mexican Meatball Soup

Yield: Makes 6 servings

Slow Cooker Mexican Meatball Soup

Recipe source: 365daysofcrockpot.com.

Ingredients

  • 30 frozen Italian meatballs
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 (14 oz) can black beans
  • 1 (14 oz) can petite diced tomatoes
  • 2 cups frozen corn
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • Optional Toppings:
  • Grated cheese
  • Cilantro, chopped

Instructions

  1. Combine the meatballs, broth, garlic powder, beans, tomatoes, corn, tomato sauce, basil and oregano in the slow cooker.
  2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3. Salt and pepper to taste.
  3. Divide soup between 6 bowls and add about 5 meatballs into each serving bowl. Top with grated cheese and cilantro, if desired.

Notes

Recipe yields 6 servings. 1 serving has approximately 31.7g of carbs and 5.7g of dietary fiber. Total NET CARBS= 26g.

361.4 Calories; 17.2g Total Fat; 20.8g Protein; 31.7g Carbohydrate; 5.7g Dietary Fiber; 6.4g Sugar; 37.5mg Cholesterol.

*Calculations do not include optional toppings.

http://fingerprickingood.com/2013/11/11/slow-cooker-mexican-meatball-soup/

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