Ukranian-inspired Spinach Soup

I learned this recipe from a friend in college. Back then I was a vegetarian, so the ground beef was substituted for finely chopped mushrooms sautéed with olive oil, and it was delightful. Any cooking green works great for this recipe: chard, kale, baby kale, spinach, go wild.

• 1 pound ground beef, or turkey or chicken (or finely chopped mushrooms)

• 2/3 cup cooked long grain rice, slightly overcooked with a tad extra water

• 3 eggs

• 1 small to medium onion, finely chopped

• 2-3 TBSP lemon juice

• salt and pepper

• 1 tsp oregano

• 1/4 cup flour

• 6 cups broth (chicken, beef, veggie, mushroom)

• 2 bags spinach, finely chopped into thin ribbons

• dollops of sour cream

Mix meat (or sautéed mushrooms), rice, 2 eggs, onion, lemon juice, oregano, salt and pepper together well. Form small (roughly 1-inch) meatballs, then roll each of them in flour, and spread out on a lightly oiled baking sheet to bake at 325 for about 15 minutes. Meanwhile, heat the broth and 1-2 TBSP lemon juice to a simmer. Add the meatballs. (If you are going the vegetarian route with mushrooms, add those right at the end, after the spinach and egg step.) Stir in the spinach ribbons, let wilt, and remove from the heat. In a separate bowl, beat the last egg well. Slowly pour the egg into the soup, stirring well. Add salt and pepper to taste. Serve with a dollop of sour cream on each bowl, and with delicious crusty bread.