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Dec 032012

Mexican Meatball Soup

Well, we’re at the beginning of another week and I hope everyone had a nice weekend. Got out our Christmas decorations this weekend and started to decorate (it takes about 2 weeks here at the hacienda)! I love crock-pot cooking during this time as I don’t have to spend too much time in the kitchen and have more time to do my decorating. This is a tasty soup and great for this time of year usually, as for us, we’re a bit too hot for soup as we are in the 80’s during the day. I like to put an apron on husband and let him loose in the kitchen so I have more time fussing with my Christmas decor, he’s a pretty good cook, so I’m very lucky!

Mexican Meatball Soup
  • 1 lb lean ground beef
  • 8 cups beef stock
  • 4 tbsp flour
  • 1 egg
  • 1 red chili pepper, seeded and chopped fine (optional)
  • 4 medium carrots, shredded
  • ⅓ cup long grain rice
  • ½ lb fresh spinach, shredded
  • ½ teas oregano
  • ¼ lb cooked ham, chopped
  • 2-1/2 tbsp fresh chopped parsley
  1. Mix the beef with ½ cup of the stock, flour and eggs; form into small balls and set aside.
  2. Pour the remaining stock in your crock pot with the pepper, carrots and rice, cover and set on HIGH temperature.
  3. When stock mixture starts to simmer, add the meatballs, cover and cook for ½ hour.
  4. Reduce heat to LOW and cook for an additional 3 hours.
  5. Add the remaining ingredients, cover and cook for another 20 minutes.
  6. Serve with lemon wedges.


Sometimes I don’t have a red pepper in the house so I just substitute with a little red pepper and some cumin to taste. Serve with cornbread or tortilla chips…………..enjoy!

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