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Ingredients
1/2 Pound ground chuck
1/2 Onion, minced
2 Cloves garlic, minced
1/4 Cup instant rice, uncooked
1 Egg
Salt & pepper, to taste
1 (4 ounce) Can chopped green chiles, canned, drained
1 Carrot, shredded
1 (14 1/2 ounce) Can stewed tomatoes, canned
3 Cups hot water
3 Cups beef broth
1 Teaspoon dried oregano
2 Tablespoons chopped fresh parsley or cilantro
Instructions
In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of crockpot, spoon tomatoes evenly on top and place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on Low 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh parsley or cilantro, and serve with flour tortillas.