Q: Can I use beef instead of pork for the meatballs?
A: Yes, you can use beef or a mix of pork and beef for a different flavor profile.
Q: Is it necessary to blanch the spinach before adding it to the soup?
A: Blanching the spinach is recommended to remove any impurities and to maintain its vibrant color in the soup.
Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs in advance and store them in the refrigerator before cooking.
Spinach and Meatball Soup
- 1 bunch of spinach
- Ground meat (mix of lean and fat)
- 1 egg
- 5 grams of MSG (optional)
- Salt to taste
- 20 grams of cornstarch
- 10 grams of chopped green onions
- Mix ground meat with cornstarch, stirring in one direction until well combined.
- Add a pinch of salt to the meat mixture and stir evenly.
- Wash and blanch the spinach, then drain and set aside.
- Heat oil in a pot, and sauté green onions until fragrant.
- Add water to the pot and bring to a boil. Then add meatballs and cook until they float to the surface.
- Add the spinach to the soup, season with salt and MSG (if using), and serve.
- Rich in iron and calcium
- Low in carbohydrates
- Contains vitamins and minerals from spinach