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Spinach Soup

Lebanese.Chef's picture
Ingredients
  Meat broth 1 1⁄4 Liter
  Kibbi mixture 12 Ounce
  Ghee/Substitute 1⁄4 Cup (4 tbs)
  Onion 1 Medium
  Celery stick 1
  Garlic 3 Clove (15 gm)
  Rice 1⁄4 Cup (4 tbs)
  Spinach 1 Pound
  Salt To Taste
Directions

Remove meat from broth and set aside.
Mould the kibbi into small balls and flatten into patties 1 in (2.5 cm) in diameter.
Fry them in half the ghee, drain and set aside.
Brown the chopped onion in the remainder of the ghee, add the celery and garlic.
Simmer this mixture for 2 minutes and stir it into the broth.
Bring broth to a boil and add the rice, continue to simmer for 10 minutes.
Bring back to a boil, add the kibbi patties, the spinach and the meat, and simmer for a further 10 minutes or until rice is cooked.
Add salt to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy
Cook Time: 
90 Minutes
Servings: 
6

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