Spinach-Veal Soup
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Spinach-Veal Soup
This elegant soup is a great Italian-Chinese combination! You can make the meat as described in the directions. However, if a bit more work does not frighten you it is lovely when prepared in small meatballs!
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 tablespoon olive oil
- non-stick cooking spray
- 1 small onion, peeled, sliced and diced
- 6 large scallions, thinly sliced
- 4-5 cloves garlic, peeled and minced
- 1 pound ground veal
- 1 tablespoon chicken-flavored soup powder (optional)
- 1 tablespoon meat-flavored soup powder (optional)
- 2 1/2 cups chopped spinach, fresh or frozen
- salt and pepper to taste
- 7-8 cups water
Directions
In a deep pot, prepare onions, scallions and garlic the EnLITEned way (see p. 42). Add ground veal and soup powders.
Stir until the meat browns and add the spinach. (It is not necessary to defrost, but it should be broken up.)
Add water. Bring to a boil. Lower heat and simmer for 60-90 minutes. Add water if necessary
Add Salt and pepper to taste.
Note:
Veal can be substituted with chicken, turkey and/or soy crumbles.
Tags
About Nechama Cohen
Posted in
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Meat , Soups , Beef & Veal ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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