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Crock Pot Mexi Soup

Serves: 8
Total Calories: 923

Ingredients

1 pound ground beef
8 cups chicken broth
1 egg
4 tablespoons flour
1 (4-ounce) can diced green chili
4 peeled carrots, sliced thin
1 cup minute rice
1 cup chopped ham
1 1/2 teaspoons garlic powder
1/2 teaspoon oregano
1 tablespoon sugar
3 teaspoons parsley
1 cup grated Cheddar cheese

Directions:

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. Top with cheese to serve.

Nutritional Facts:

Serves: 8
Total Calories: 923
Calories from Fat: 111

This Crock Pot Mexi Soup recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.


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