Yanka's Ukrainian Meatball-Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An old family recipe, this spinach soup comes from the Ukraine, and Mann recommends that you serve it with warm, crusty French bread. Ingredients:
2 large eggs |
2/3 cup long-grain white rice |
1 pound ground lean beef or ground lean turkey (or 1/2 of each) |
1/2 cup finely chopped onion |
1/2 teaspoon grated lemon peel |
2 tablespoons lemon juice |
1/2 teaspoon dried oregano |
about 1/4 teaspoon salt |
about 1/8 teaspoon pepper |
about 1/4 cup all-purpose flour |
1 1/2 quarts fat-skimmed chicken broth |
3 quarts spinach leaves (about 1 lb.), rinsed and drained |
Directions:
1. In a bowl, beat 1 egg to blend. Add rice, beef, onion, lemon peel, lemon juice, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper; mix well.
2. Put flour on a rimmed plate. Shape meat mixture into 1-inch balls, rolling each in flour as formed; shake off excess. Set balls slightly apart on a sheet of waxed paper.
3. In a 5- to 6-quart pan over high heat, bring broth to a boil. Add meatballs, reduce heat, and simmer just until no longer pink in the center (cut to test), about 15 minutes.
4. Add spinach leaves and stir gently until wilted, about 5 minutes. In a small bowl, beat with a fork remaining egg to blend. Pour into soup, stirring. Ladle soup into wide bowls. Add salt and pepper to taste.
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