Name: Meatball & Rice Soup with Spinach (Kioftina Supa So Oriz I Spanak)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: ½ teaspoon ground black pepper; 1 small yellow onion, grated; 4 cups (1 liter) low-sodium chicken stock; 1 egg; ¾ cup (140 g) long-grain white rice, rinsed and drained; 2 eggs; 1 teaspoon kosher salt; 2 packed cups (60 g) chopped fresh baby spinach; Juice of 1 lemon; Extra-virgin olive oil, for greasing; 1 tablespoon kosher salt; 4 cups (1 liter) cold water; 1 tablespoon chopped mint; 1 tablespoon chopped parsley; 1 lb (450 g) lean ground beef

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This creamy, tart soup is my favorite. It is one of the first dishes I request when I visit my parents, especially in the winter months. I make it often, but it just seems to taste better when my mother makes it. Traditionally, the meatballs are dropped into the broth raw, but I found that roasting them first gives a richer flavor. You can make the meatballs a day ahead.