Yanka's Ukrainian Meatball-Spinach Soup

• 2 large eggs, divided
• 23 cup long-grain white rice (cooked)
• 1 lb lean ground beef (or ground lean turkey(or 1/2 lb. of each)
• 12 cup onion, finely chopped
• 12 teaspoon lemon peel, grated
• 2 tablespoons lemon juice
• 12 teaspoon dried oregano
• 14 teaspoon salt
• 18 teaspoon pepper
• 14 cup all-purpose flour
• 1 12 quarts de-fatted chicken broth
• 3 quarts spinach leaves, rinsed and drained (about 1 lb.)
• salt and pepper

1. In a bowl, beat one 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.
4. Shape meat mixture into 1-inch balls, rolling each in flour as formed; shake off excess.
5. Set balls slightly apart on a sheet of waxed paper.
6. In a 5 to 6 quart pan over high heat, bring broth to a boil.
7. Add meatballs; reduce heat, and simmer just until no longer pink in the center (cut to test), about 15 minutes.
8. Add spinach leaves and stir gently until wilted, about 5 minutes.
9. In a small bowl, beat the remaining egg with a fork to blend.
10. Pour beaten egg into soup, stirring constantly.
11. Ladle soup into wide bowls.
12. Add salt and pepper to taste.

eggs, longgrain white rice, lean ground beef, onion, lemon peel, lemon juice, oregano, salt, pepper, flour, chicken broth, spinach leaves, salt

Taken from www.food.com/recipe/yankas-ukrainian-meatball-spinach-soup-163975 (may not work)