Spinach Soup With Lamb Patties
|Clarified butter||1⁄4 Cup (4 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Stalk celery||1 , finely chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Beef stock||3 Quart|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Spinach||1 1⁄2 Pound, cleaned, stemmed, and finely chopped|
|Sauteed kibbeh patties||5|
Heat clarified butter in a heavy skillet.
Add the onions and stir and saute them 4 to 5 minutes, until they just begin to brown.
Add the celery and garlic.
Cook 2 to 3 minutes longer, until celery is soft.
Pour the beef stock into a large pot.
Add the sauteed vegetables and bring the mixture to a boil.
Add the raw rice, lower the heat, and simmer the soup base about 10 minutes.
Return the soup base to a boil; add the spinach and Kibbi Patties.
Lower the heat once more and simmer the soup another 10 minutes or until the rice is tender.
Correct seasonings to taste.