Serves: 6
Total Calories: 1,104
Mix together the ground beef, 1/2 cup broth, flour, and egg. Form into small balls. Set aside.
Put the remaining broth, chilli pepper, carrots and rice in the crockpot on HIGH. When the stock is simmering, add the meat balls, cover and cook for 1/2 hour. Turn to LOW and cook for 3 hours. Add the spinach, oregano, ham and parsley, cover and cook for 20 minutes.
Serve with the lemon wedges.
This Mexican Soup recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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