Mexican Soup #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1: jo ferry,
1 lb: lean ground beef,
8 cup: chicken broth,
4 tablespoon: flour,
1: egg,
1: red chilli pepper,
4: carrots, grated
5 1/2 tablespoon: rice, uncooked
1/2 lb: spinach, shredded
1/2 teaspoon: oregano,
1/4 lb: ham, chopped
2 1/2 tablespoon: parsley, chopped
1: lemon wedges,
Directions:
1. Mix together the ground beef, 1/2 cup broth, flour, and egg. Form
into small balls. Set aside. 2. Put the remaining broth, chilli
pepper, carrots and rice in the crockpot on the high setting(300
degrees). 3. When the stock is simmering, add the meat balls, cover
and cook for 1/2 hour. 4. Turn the heat to low (200 degrees) and cook
for 3 hours. 5. Add the spinach, oregano, ham and parsley, cover and
cook for 20 minutes. 6. Serve with the lemon wedges.
Yield: 6 servings
Source from luhu.jp
into small balls. Set aside. 2. Put the remaining broth, chilli
pepper, carrots and rice in the crockpot on the high setting(300
degrees). 3. When the stock is simmering, add the meat balls, cover
and cook for 1/2 hour. 4. Turn the heat to low (200 degrees) and cook
for 3 hours. 5. Add the spinach, oregano, ham and parsley, cover and
cook for 20 minutes. 6. Serve with the lemon wedges.
Yield: 6 servings
Source from luhu.jp