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Spinach-Veal Soup

This warm hearty soup is a winner every time and even during the hot summer months.

Nechama Cohen

Spinach Veal Soup
Picture Credit: Kosher.com

Prep Time60 Minutes
TypeMeat

Main ingredients

1 tablespoon Bartenura olive oil

Glicks non-stick cooking spray

1 small onion, peeled, sliced and diced

6 large scallions, thinly sliced

4-5 cloves garlic, peeled and finely minced or 4-5 cubes Gefen frozen garlic

1 pound ground veal

1 tablespoon chicken-flavored soup powder (optional)

1 tablespoon meat-flavored soup powder (optional)

2 and 1/2 cups chopped spinach, fresh or frozen

salt, to taste

pepper, to taste

Prepare the Soup

Heat the oil together with the cooking spray in a deep, large pot over medium heat for a few seconds. Add the leeks and onions; stir and lower heat. Cook until the leeks and onions start to brown, stirring occasionally. Add garlic and a few drops of water as needed; the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks. 

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 30–35 minutes. Add salt and pepper to taste.

7-8 cups water

From Kosher.com






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