Crock Pot Mexican Soup


1 lb. ground chuck
8 cups chicken stock
1 chili pepper
4 Tablespoons flour
1/2 lb. spinach, chopped
4 carrots, grated
3/4 cup Minute rice
1/4 lb. ham chopped
1 tsp. garlic powder
1 egg
1/2 tsp. oregano
1 tsp. sugar
2 Tablespoons parsley flakes


Mix beef, 1/2 cup stock, flour and egg. Shape into small balls. Put
remaining stock, chili pepper, carrots and rice in crock pot on high until it simmers. While simmering add meat balls, cover and cook 1/2 hour on high. Turn heat to low and cook 3 hours. Add remaining ingredients & cook for 20 more minutes.

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