A hearty and flavorful soup featuring Mexican-inspired meatballs, rice, and a rich broth, perfect for a comforting meal.
Prepare the onion and cilantro by finely chopping them.
Use a sharp knife for precise chopping and to avoid bruising the cilantro.
In a mixing bowl, combine the ground beef, minced garlic, and ground cumin. Form into small meatballs.
Keep your hands slightly wet to prevent the meat mixture from sticking while forming the meatballs.
Add the chopped onion, cilantro, diced tomatoes with green chilies, beef broth, chicken broth, rice, oregano, and prepared meatballs to the slow cooker.
Layer the ingredients evenly to ensure even cooking and flavor distribution.
Cook on high for 4 hours or on low for 8 hours until the meatballs are cooked through and the rice is tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Serve the soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.
Warm the bowls slightly before serving to keep the soup hot for longer.
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