An old family recipe, this spinach soup comes from the Ukraine, and Mann recommends that you serve it with warm, crusty French bread.

Gloria Mann, Los Angeles, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 2 1/2 quarts; 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

594 calories; calories from fat 39%; protein 41g; fat 26g; saturated fat 10g; carbohydrates 47g; fiber 7.5g; sodium 583mg; cholesterol 191mg.