Spinach and Meatball Soup

(from marshallogy’s recipe box)

Source: RecipeThing user deejp

Categories: GI Diet Cookbook

Ingredients

  • Meatballs:
  • 1 egg
  • 1 small onion, grated
  • 1/4 cup fresh whole wheat bread crumbs
  • 2 Tbsp fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 lb extra-lean ground beef
  • Soup:
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bag spinach, 10 oz.
  • 1/4 cup fresh parsley, chopped
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp tomatoe paste
  • 1/4 tsp ground cumin
  • 6 cups chicken or beef stock
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can 19 oz. white kidney beans, drained and rinsed
  • 3 Tbsp lemon juice

Directions

  1. Meatballs:

  2. In bowl, whisk egg with fork and add onion, bread crumbs, parsley, garlic, cumin and S&P; stir to combine.

  3. Add meat and combine well, using hands.

  4. Using a tsp, shape mixture into balls and set aside.

  5. Soup:

  6. In large pot, heat oil over medium heat.

  7. Add onion and garlic and cook for 4-5 minutes.

  8. Stir in spinach, parsley, cilantro, tomatoe paste and cumin and continue cooking for another 2 minutes or until spinach is wilted.

  9. Add stock, S&P.

  10. Add meatballs and beans; bring to boil.

  11. Reduce heat, cover and simmer for 20 minutes or until meatballs are no longer pink inside.

  12. Stir in lemon juice.

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