Mexican Meatball Soup

• 1 lb frozen meatballs
• 3 cups beef broth
• 2 cups salsa
• 1 tablespoon chili powder
• 23 cup sauteed onion
• 14 teaspoon ground cumin
• 23 cup sauteed green bell pepper
• 1 cup pasta shells
• 2 cups cheddar cheese, shredded
• 3 teaspoons garlic, minced
• 14 cup sour cream
• 1 tablespoon fresh cilantro, chopped

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

frozen meatballs, beef broth, salsa, chili powder, onion, ground cumin, green bell pepper, pasta shells, cheddar cheese, garlic, sour cream, fresh cilantro

Taken from www.food.com/recipe/mexican-meatball-soup-432795 (may not work)