GREEK STYLE SPINACH SOUP
Note: This soup is a cross between Greek chicken soup, and Italian Wedding soup. Bless those Mediterranean cooks.
Serves 6 as a meal
Net carbohydrates 4g.
1 medium to large sweet onion Sliced (thick or thin, your choice)
2-3 tablespoons olive oil
2-4 cloves crushed garlic (depends on how much you love garlic)
black pepper to taste
salt to taste
2 Tablespoons flour
2 quarts of low sodium chicken broth
juice and zest of 2 lemons
2 teaspoons of oregano (more if you have fresh)
1 teaspoon of basil (more if you have fresh)
3 boxes frozen chopped spinach (thawed)
36 small meatballs. cooked (recipe below)
Parmesan cheese to top each bowl at the end
2 well beaten eggs
In a good sized soup pot sauté onion in olive oil until soft but not brown. Add salt and pepper about one minute into the process.
Add garlic and flour. Cook for one minute or so. Slowly add the chicken broth stirring so as not to have lumps. Add the juice and zest of the lemons and the cooked meatballs. Cook for 15-20 minutes on low heat. Raise heat add the thawed spinach and bring to a boil.
OPTIONAL: at this point you can very slowly add the beaten eggs
Pour into bowls and top with parmesan cheese.
Note: I like a lot of small meat balls rather than one or two large ones. If you want large ones you need to fry those rather than bake them. When I make my Turkey Sausage meat loaf, I often make extra and turn the extra mixture into little meatballs.
¾ – pound lean ground beef (or turkey)
2 – Tbsp. minced onion, scallion, or shallot
1 – clove of garlic, grated
½ – tsp. dry basil
½ – tsp. dry oregano
2 – Tbsp. parmesan cheese
¼ – cup panko or bread crumbs
salt and pepper to taste
1 egg slightly beaten
Cooking spray for the pan
HOW I PREPARE THE RECIPE:
Preheat oven to 400
Combine all of the ingredients except the meat. Add in the meat and combine.
Using a small (1 ounce) ice cream scoop out the meatballs and place on a baking sheet.
Place in a 400 oven and bake for 10 minutes. Reverse the pan and cook 10 minutes more.