A hearty soup that is high in protein and in
flavor. Keeps well in the fridge, so you
can make a big batch on Sunday night and then enjoy during the week. Serve with crusty bread to soak up all of the
delicious broth.
2 Tbsp. Olive Oil
1 small Yellow Onion, minced
1 ½ tsp. Paprika
1 Pd. Ground Chuck
1 ½ tsp. Cumin
1 Tbsp. Cilantro, minced
1 Tbsp. Parsley, minced
1 Egg, beaten
Stew:
2 Tbsp. Olive Oil
5 C. Beef Stock
16 oz. White Kidney Beans, drained and rinsed
4 Garlic Cloves, minced
1 large Yellow Onion, chopped
1 C. frozen Spinach, chopped
Heat oil in large soup pot for meatballs. Saute onions. Let cool and mix all ingredients in large bowl. Season with salt and pepper. Shape into 1 oz. balls. In the same pot, add meatballs and brown on all sides. Remove and set aside. Heat oil for stew. Add onions and garlic. Saute until translucent. Add stock and bring to low simmer, loosening any browned bits from the bottom. Add meatballs, beans and spinach. Cover and cook on low for about 30 minutes, stirring occasionally.
1 Egg, beaten
Stew:
2 Tbsp. Olive Oil
5 C. Beef Stock
16 oz. White Kidney Beans, drained and rinsed
4 Garlic Cloves, minced
1 large Yellow Onion, chopped
1 C. frozen Spinach, chopped
Heat oil in large soup pot for meatballs. Saute onions. Let cool and mix all ingredients in large bowl. Season with salt and pepper. Shape into 1 oz. balls. In the same pot, add meatballs and brown on all sides. Remove and set aside. Heat oil for stew. Add onions and garlic. Saute until translucent. Add stock and bring to low simmer, loosening any browned bits from the bottom. Add meatballs, beans and spinach. Cover and cook on low for about 30 minutes, stirring occasionally.
