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Yanka's Ukrainian Meatball-Spinach Soup

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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 Nutrition


  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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