Beef Soups
Slow Cooker Mexican Soup
- Mexican
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.
Ingredients
- 1 pound lean ground beef
- 8 cups chicken stock
- 4 tablespoons flour
- 1 egg
- 1 red chili pepper
- 4 medium carrots, grated
- 5 1/2 tablespoons Minute rice
- 1/2 pound spinach, chopped
- 1/2 teaspoon oregano
- 1/4 pound ham, chopped
- 2 1/2 tablespoons parsley
Directions
- Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside.
- Put remaining stock, chili pepper, carrots and rice in slow cooker 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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