Crock Pot Mexi-Meatball Rice Soup

Ingredients:
1 can (400 g) diced tomatoes
1¾-2 cups beef broth
1¾-2 cups chicken broth
16 ounces cooked frozen meatballs (beef or turkey)
½ medium onion, chopped
¼ cup fresh cilantro, chopped
½ cup long grain rice, uncooked
1 tsp dried oregano
salt and pepper, to taste
sour cream, garnish (optional)
shredded cheese, garnish (optional)

1. Chop onions and cilantro.
2. Combine all ingredients except rice in a crock pot.
3. Cook for 4 hours on High or cook for 8-9 hours on Low. Add rice in about an hour before finishing. (I find that cooking time to be way too long and do it only about half the time, but perhaps it's my crockpot!)
4. Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese. Tastes yummy with some tortilla chips, too!