Meatball Taco Soup - Crockpot - cooking recipe

Ingredients

16 ounces frozen italian meatballs
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 (14 ounce) cans ready-to-serve beef broth
16 ounces salsa or 16 ounces picante sauce
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 cup pasta, ditalini
2 cups cheddar cheese, shredded
1/4 cup sour cream
1 tablespoon fresh cilantro, chopped

Preparation

Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot.
Cover and cook on low for 5-7 hours.
Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender.
Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve.