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MEXICAN SOUP - CROCKPOT

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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