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Yanka’s Ukrainian Meatball-Spinach Soup





Yields
Makes 2 1/2 quarts; 4 to 6 servings

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

 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 594Calories from Fat 39
% Daily Value *
Total Fat 26g40%

Saturated Fat 10g50%
Cholesterol 191mg64%
Sodium 583mg25%
Total Carbohydrate 47g16%

Dietary Fiber 7.5g30%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.