Shelly's Recipe

MEXICAN SOUP - Crock pot

Category: Soups

1 lb ground beef
8 cups chicken stock
4 tbsp flour
1 egg
1 red chili pepper
4 medium carrots, roughly chopped
5 1/2 tbsp instant rice
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1/2 tsp oregano
1 clove garlic, minced
1/4 lb ham, chopped
2 1/2 tbsp parsley
Salt and pepper, to taste

Mix beef, 1/2 cup stock, flour and egg. Form into small meatballs; set aside. Place remaining stock, chili pepper, carrots and rice in crock pot on HIGH to simmer. When simmering add meatballs, cover and cook for 30 minutes. Then turn heat on LOW and cook for 3 hours. Add remaining ingredients and cover. Cook for 20 more minutes or until carrots are tender. Serves 4-6