A recipe for meatball soup with spinach, ground beef, ham, rice, and other ingredients.
Ingredients:
- 1 pound lean ground beef
- 1/3 cup chicken broth, for meatballs
- 3 tablespoons flour
- 1 egg, slightly beaten
- 7 cups chicken broth, brought to a simmer
- 2 small dried red chile pepper pods, seeds removed
- 3 carrots peeled, grated
- 3 tablespoons long-grain rice
- 3 tablespoons fresh cilantro, chopped
- 1/2 pound spinach, chopped
- 1/2 teaspoon dried leaf oregano
Preparation:
Combine ground beef, 1/3 cup chicken stock, flour and egg. Mix well and
shape into small meatballs, about 1 inch in diameter. Place 7 cups hot chicken broth, chile pepper,
carrots, and rice in the crockery pot. Cover and cook on HIGH for 1 hour; add meatballs. Reduce heat to LOW setting and cook for 4 hours. Add
cilantro, spinach, and oregano; cook on HIGH setting 30 minutes longer. Ladle into bowls.
Serves 8.
Serves 8.
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Meatball Soup II
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