This hearty soup is a winner every time.
Spinach-Veal Soup
Recipe By Nechama Cohen
- Cooking and Prep: 1 h
- Serves: 8
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
Prepare the Soup
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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.
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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.)
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Add water. Bring to a boil. Lower heat and simmer for 30–35 minutes. Add salt and pepper to taste.
Variation:
Veal can be substituted with chicken, turkey, and/or soy crumbles.
Nutrition Facts
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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