Mexican Meatball Soup

• 1 lb ground beef
• 14 cup cooked rice
• 13 cup finely chopped onion
• 1 garlic clove, minced
• 12 teaspoon dried mint
• 12 teaspoon dried oregano
• 12 teaspoon ground cumin
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 (14 ounce) cans chicken broth
• 2 cups tomato juice
• 2 cups water
• 2 zucchini, sliced
• 12 cup chopped onion
• 12 cup sliced carrot
• 2 garlic cloves, minced
• 1 small jalapeno pepper, seeds and veins removed, minced
• 1 12 teaspoons dried mint or 1 12 teaspoons oregano
• salt and pepper

1. Make meatballs: combine all of the meatball ingredients and shape into 24 small meatballs.
2. Combine all ingredients, including the meatballs and cook in a slow cooker for 4-5 hours.
3. Season to taste with salt and pepper.

ground beef, rice, onion, garlic, mint, oregano, ground cumin, salt, pepper, chicken broth, tomato juice, water, zucchini, onion, carrot, garlic, jalapeno pepper, mint, salt

Taken from www.food.com/recipe/mexican-meatball-soup-407589 (may not work)