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Mexican Soup

1 lb lean ground beef
8 Cups chicken stock
4 Tbsp flour
1 egg
1 red chili pepper
4 carrots, grated
5-1/2 Tbsp rice
1/2 lb spinach, shredded
1/2 tsp oregano
1/4 lb ham, chopped
2-1/2 Tbsp chopped parsley
lemon wedges

Mix ground 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 and set to high. When simmering add meatballs, cover and cook for 1/2 hour. Turn heat to low and cook for 3 hours. Add spinach, ham, oregano, and parsley, cover and cook for 20 minutes. Serve with lemon wedges. Serves 6-8


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