Crock Pot Mexi Meatball Rice Soup
Warm, hearty, and brimming with bold Mexican-inspired flavors, this Crock Pot Mexi Meatball Rice Soup is the ultimate comfort food for busy weeknights or meal prep days. Juicy, homemade beef meatballs seasoned with chili powder and garlic are nestled alongside tender rice, black beans, sweet corn, and vibrant bell peppers in a rich, spiced chicken broth. A touch of Rotel adds a zesty kick, while aromatic cumin and paprika tie the flavors together beautifully. This slow-cooked soup is not only easy to prepare in your crock pot but also incredibly satisfying, with simple ingredients coming together to create a one-pot meal perfect for the whole family. Garnish with fresh cilantro and a squeeze of lime for an extra layer of freshness, and pair with warm tortillas for a complete dining experience. Discover why this recipe is a deliciously cozy option for any season!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 large egg
- 0.5 cup bread crumbs
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup white rice
- 14.5 oz diced tomatoes with green chilies (Rotel)
- 15 oz canned black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned (drained)
- 6 cups chicken broth
- 1 medium white onion, finely chopped
- 2 bell peppers, chopped (any color)
- 1 tsp cumin
- 1 tsp paprika
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Instructions
In a mixing bowl, combine ground beef, egg, bread crumbs, garlic powder, chili powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Roll the beef mixture into small meatballs, about 1 inch in diameter. Set aside.
In the bottom of a crock pot, add white rice, diced tomatoes with green chilies, black beans, corn kernels, chicken broth, onion, bell peppers, cumin, and paprika. Stir to combine.
Gently place the meatballs on top of the mixture in the crock pot, ensuring they are submerged in the liquid.
Cover the crock pot with a lid and cook on low for 5 hours, or until the meatballs are fully cooked and the rice is tender.
Before serving, stir the soup gently to distribute the ingredients evenly. Garnish with chopped cilantro.
Serve hot, with lime wedges on the side for a fresh squeeze of citrus flavor.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 9025 mg | 392% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 44.4 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 628 mg | 48% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5527 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
