Crockpot Meatball Taco Soup

• 16 oz. pkg. frozen Italian meatballs
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 (14 oz.) cans ready to serve beef broth
• 16 oz. jar salsa or picante sauce
• 1 Tbsp. chili powder
• 1/4 tsp. ground cumin
• 1 cup ditalini pasta
• 2 cup shredded Cheddar cheese
• 1/4 cup sour cream
• 1 Tbsp. chopped fresh cilantro

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. 4-6 servings