Crock Pot Mexican Soup


1 lb. lean ground beef

8 c. chicken stock

4 tbsp. flour

1 egg

1 red chili pepper

4 med. carrots, grated

5 1/2 tbsp. Minute rice

1/2 lb. spinach fresh or frozen chopped

1/2 tsp. oregano

1/4 lb. 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 crockpot on high to simmer. When simmering add meat balls 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. May be served with lemon wedges if desired.


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