Yanka's Ukrainian Meatball-Spinach Soup

Ingredients

• 2 large eggs 
• 1.5 quarts fat-skimmed chicken broth 
• 0.3 cup flour all-purpose
• 1 pound pd of ground turkey lean (or)
• 2 tablespoons juice of lemon 
• 0.5 teaspoon lemon zest grated
• 0.5 cup onion finely chopped
• 0.5 teaspoon oregano dried
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 lb spinach leaves rinsed drained
• 0.7 cup rice long-grain white

Equipment

• bowl
• frying pan
• ladle

Directions

1. In a bowl, beat 1 egg to blend.
2. Add rice, beef, onion, lemon peel, lemon juice, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper; mix well.
3. Put flour on a rimmed plate. Shape meat mixture into 1-inch balls, rolling each in flour as formed; shake off excess. Set balls slightly apart on a sheet of waxed paper.
4. In a 5- to 6-quart pan over high heat, bring broth to a boil.
5. Add meatballs, reduce heat, and simmer just until no longer pink in the center (cut to test), about 15 minutes.
6. Add spinach leaves and stir gently until wilted, about 5 minutes. In a small bowl, beat with a fork remaining egg to blend.
7. Pour into soup, stirring. Ladle soup into wide bowls.
8. Add salt and pepper to taste.