I was feeling particularly "crispy" this week what with work, home, and dealing with this crazy world so being able to create a big bowl quickly and with items I usually have in the house was God send. Bonus: It has everything good for your immune system to fight the winter cold and flu. I urge you to give this a try. Mix and match the ingredients to suit your own tastes. You'll love this creative cultural clash of soup.
So I started with chopping the garlic, adding coarse sea salt and pulverizing it with the side of my knife. The salt helps to mash up the garlic easily. I heated my sturdy cast iron pot and added the olive oil. I sauteed it for just a minute and added the broth. This pot belonged to my husband's grandmother and its seen many a soup and stew. I love cooking with it.
Next while the broth is simmering I make my meatballs for the soup. I use ground beef but these would be great with ground chicken or turkey. I use a very lean meat.
This takes so little time
Next while the soup is simmering shape the meatballs using only about 1/2 teaspoon of meat or whatever size you like. When they are all formed add them to the soup so they can cook in the broth. Yes, I cook my meatballs right in the broth and cook them thoroughly. They cook quickly since they are itty bitty meatballs. Frying meatballs is fine but then this isn't so quick and not so easy either. Why add a pan?
Once the meatballs are all in the broth let them cook through and then beat your eggs and slowly add them to the soup stirring constantly as you pour. The eggs will cook in the broth.
Let the soup simmer for another 20 minutes.
While you wait set up your bowls and add spinach to the bottom of each bowl. Slice the lemon wedges and have them ready too. Oh yes, and your spoon.
Ladle the soup over your spinach, squeeze lemon wedges on top and after a minute stir to marry these flavors together to create the perfect love triangle of soup. The spinach wilts and is still vibrant and green which gives you that iron and vitamin boost you need. I guarantee this will become one of your go to dishes when you crave a great soup and a load of comfort.
I wish good health and blessings for you and your family in the coming year!
Lemon Egg Drop Wedding Soup
2- 32 ounce containers Chicken Broth
4 cloves garlic chopped
1 teaspoon coarse sea salt
3 tablespoons olive oil
1 lemon sliced into wedges
1 bag triple washed spinach
1 pound fresh ground beef (90% lean)
3/4 cup seasoned bread crumbs
1/2 teaspoon garlic powder (optional)
1 egg for meatballs
2 additional well beaten eggs
Heat olive oil on medium heat
Chop and pulverize garlic with salt and add to heated pan and saute garlic careful not to burn it
Add the chicken broth to the pan and bring to a simmer
Mix ground beef, one egg bread crumbs and garlic powder thoroughly and roll into meatballs the size of a large marble (about 1/2 teaspoon meat)
Add the meatballs to the simmering broth and allow them to heat for five minutes
take the beaten eggs and slowly add them in a stream to the broth and stir constantly until all the egg is in. Keep stirring for another minute.
Simmer the soup on medium heat for 20 minutes (after 10 minutes you may lower to medium low if the soup is simmering to vigorously) Adjust the heat as you would any soup
Prepare a deep bowl by filling the bottom with fresh spinach leaves. Remember that spinach wilts so you may use a generous amount
Ladle soup over the spinach and allow about one minute to let the spinach wilt. Squeeze two lemon wedges over the soup and stir well
Enjoy with bread
Note: You may adjust the garlic, lemon and garlic powder to suit your taste. I love garlic and I can't add enough lemon for my tastes. Start with one wedge and see what you like.
Bon apetito, 安康
Ānkāngand & Náse kalá
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