Mexican Soup
Ingredients
1 pound Lean ground beef
8 C. Chicken broth
4 Tbsp. Flour
1 Egg
1 Red chili pepper
4 Carrots, grated
5 1/2 Tbsp. Rice, uncooked
1/2 pound Spinach, shredded
1/2 tsp. Oregano
1/4 pound Ham, chopped
2 1/2 Tbsp. Parsley, chopped
Lemon wedges
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)