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Crockpot - Mexican Soup




Source of Recipe


from nancy's kitchen


List of Ingredients




1 lb. lean ground beef
4 tbsp. flour
1 egg
1/2 c. + 7 1/2 c. chicken stock
1 red chili pepper
4 med. grated carrots
5 1/2 tbsp. Minute rice
1 8 - 10oz. pkg. frozen chopped spinach, thawed, squeezed dry
1/2 tsp. oregano
1/4 lb. chopped ham
2 1/2 tbsp. parsley
lemon wedges, if desired

Recipe



Mix the beef, the flour, egg and 1/2 c. of the chicken stock together.
Roll into small balls and set aside.
Add the rest of the chicken stock, the chili pepper, the carrots and the rice to the crockpot/slow cooker. Stir.
Cover and turn on high and bring to a simmer.
Add the meat balls, cover and cook for 30 minutes.
Turn the heat to low and cook for 3 hours.
Add the spinach, oregano, ham and parsley and stir.
Cover and cook for 20 minutes.
Serve with lemon wedges, if desired.