Shelly's Recipe

MEXICAN SOUP - Crock pot

Category: Soups

1 lb lean ground beef
8 cups chicken stock
4 tbsp flour
1 egg
1 red chili pepper
4 medium carrots, grated
5 1/2 tbsp Minute rice
1/2 pound spinach, chopped
1/2 tsp oregano
1/4 pound ham, chopped
2 1/2 tbsp parsley

Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside.

Put remaining stock, chili pepper, carrots and rice in slow cooker on high to simmer. When simmering, add meatballs cover and cook 1/2 hour. Then turn heat on LOW and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes.