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Spinach Soup
Shourbat Sabanekh

1/2 lb (1/4 kg) spinach
6 cups meat broth
6 oz (200 g) minced beef
2 tablespoons flour
1 tablespoon parsley, finely chopped
1 teaspoon ground cardamom
1 teaspoon salt
1/2 cup butter or ghee (for frying beef)
1/2 teaspoon salt
A dash of pepper
A dash of cinnamon

Serves 6 persons

Remove the yellow leaves from the spinach, then wash, drain and chop very finely.

Combine the beef, parsley and seasoning well.

Divide the above mixture into small balls.

Brown the meatballs in the butter or ghee.

Remove the meatballs from the ghee, and then brown the flour in the same ghee.

Place the meat broth in a saucepan, add the flour and seasoning.

Put the saucepan over medium heat, stir and bring to the boil.

Reduce the heat and let simmer for 5 minutes.

Meanwhile, put the chopped spinach in a saucepan with one cup of water.

Place the saucepan over medium heat. Let boil for 3 minutes then drain the spinach.

Add the chopped spinach and meat balls to the soup. Let the soup simmer for 5 more minutes, then serve.

 

 


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