Ingredients:
2 large eggs, divided
2/3 cup long-grain white rice ( cooked)
1 lb lean ground beef ( or ground lean turkey(or 1/2 lb. of each)
1/2 cup onions, finely chopped
1/2 teaspoon lemon peel, grated
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 quarts de-fatted chicken broth
3 quarts spinach leaves, rinsed and drained ( about 1 lb.)
salt and pepper
Directions:
In a bowl, beat one egg to blend.
Add rice, beef, onion, lemon peel, lemon juice, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper; mix well.
Put flour on a rimmed plate.
Shape meat mixture into 1-inch balls, rolling each in flour as formed; shake off excess.
Set balls slightly apart on a sheet of waxed paper.
In a 5 to 6 quart pan over high heat, bring broth to a boil.
Add meatballs; reduce heat, and simmer just until no longer pink in the center (cut to test), about 15 minutes.
Add spinach leaves and stir gently until wilted, about 5 minutes.
In a small bowl, beat the remaining egg with a fork to blend.
Pour beaten egg into soup, stirring constantly.
Ladle soup into wide bowls.
Add salt and pepper to taste.
Servings: 4-6
Time preparation: 20 min.
Time total: 55 min.