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  MEXICAN SOUP
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 317
Ingredients:
1 pound Lean ground beef
8 C. Chicken broth
4 Tbls. Flour
1 Egg
1 Red chili pepper
4 Carrots, grated
5 1/2 Tbls. Rice, uncooked
1/2 pound Spinach, shredded
1/2 tsp. Oregano
1/4 pound Ham, chopped
2 1/2 Tbls. Parsley, chopped
Lemon wedges
Instructions:
Mix together the ground beef, 1/2 C. broth, flour, and egg. Form into small balls. Set aside. Put the remaining broth, chili pepper, carrots and rice in the crock pot on the high setting (300 degrees). When the stock is simmering, add the meat balls, cover and cook for 1/2 hour. Turn the heat to low (200 degrees) and cook for 3 hours. Add the spinach, oregano, ham and parsley, cover and cook for 20 minutes. Serve with the lemon wedges.
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