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This hearty soup is a winner every time.
1 tablespoon Bartenura Olive Oil
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
7-8 cups water
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.
Serving size (cup) 1, (oz) 7, (g) 210 Calories 140 Protein (g) 14 Carbs (g) 4 Fat (g) 5.7 Sat. Fat (g) 1.5 Cholesterol (mg) 45 Sodium (mg) 368 Calcium (mg) 88 Fiber (g) 1.7
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