My mom is great at making soup. I, like many people, will never be able to cook quite like my mother. She came up with this recipe for a quick weeknight meal and it’s been in regular rotation at our house for some time now. I tried making it the other day and let me just say, it wasn’t as good as when mom makes it.
I love the recipe though, because it comes together quickly and uses a hunk of frozen spinach that you don’t even have to thaw ahead of time. I also like that the meatballs get thrown in the soup raw, although if you have the time and don’t mind getting another pan dirty, you can certainly brown them before adding to the stock pot.
Essentially, this is a shortcut recipe — a way to get a homemade soup quickly. Of course, the meatballs would taste better if they had garlic, parsely and parmesan mixed in. Of course, it would be better to brown them rather than to cook them in the soup. And it uses a bare minimum of ingredients, stuff I always have laying around. It doesn’t even call for chicken broth! Because sometimes, you just want a quick dish without all the fuss and this is a great way to do that.
With this recipe, I’m going to include notes from my mom. I’m not going to edit them because I love her Ukrainian take on the English language.