Yanka's Ukrainian Meatball-Spinach Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An old family recipe, this spinach soup comes from the Ukraine. Recipe from Sunset magazine, submitted by Gloria Mann. Easy to make, & lovely served with warm, crusty French bread. Enjoy! Ingredients:
2 large eggs, divided |
2/3 cup long-grain white rice (cooked) |
1 lb lean ground beef (or ground lean turkey(or 1/2 lb. of each) |
1/2 cup onion, finely chopped |
1/2 teaspoon lemon peel, grated |
2 tablespoons lemon juice |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup all-purpose flour |
1 1/2 quarts de-fatted chicken broth |
3 quarts spinach leaves, rinsed and drained (about 1 lb.) |
salt and pepper |
Directions:
1. In a bowl, beat one egg to blend.
2. Add rice, beef, onion, lemon peel, lemon juice, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper; mix well.
3. Put flour on a rimmed plate.
4. Shape meat mixture into 1-inch balls, rolling each in flour as formed; shake off excess.
5. Set balls slightly apart on a sheet of waxed paper.
6. In a 5 to 6 quart pan over high heat, bring broth to a boil.
7. Add meatballs; reduce heat, and simmer just until no longer pink in the center (cut to test), about 15 minutes.
8. Add spinach leaves and stir gently until wilted, about 5 minutes.
9. In a small bowl, beat the remaining egg with a fork to blend.
10. Pour beaten egg into soup, stirring constantly.
11. Ladle soup into wide bowls.
12. Add salt and pepper to taste.
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