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Spinach-Veal Soup


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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!


  • Ready Time : 0 min


8 servings


  • 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


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.


Veal can be substituted with chicken, turkey and/or soy crumbles.


About Nechama Cohen



Nechama is the founder and director of the Jewish Diabetes Association.� Founded in 1985, JDA is the first and largest Jewish organization that has touched thousands of lives across the globe.� Our goal is to educate the public about the need and possibility to prevent and control diabetes and health realted issues through healthy living

With that in mind we strived to produce a beautiful and helpful book EnLITEned Kosher Cooking.� You do not need to be Jewish or have diabetes in order to gain from and enjoy this fantastic book.� It is also available today in Hebrew and called BishuLITEFor more info go to www.jewishdiabetes.org.

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