Total Time
Prep 25 mins
Cook 30 mins

This recipe is from a 1989 Garden Club fundraising cookbook.

Ingredients Nutrition


  1. Shape ground beef into tiny meatballs one-half inch in diameter; bronw in vegeatable oil.
  2. Cook spinach accorind to package directions.
  3. In a kettle, add meatballs and bouillon cubes to hot chicken broth; simmer 15 minutes.
  4. Add spinach and heat through.
  5. Beat eggs well and add to hot soup by dribbling on top of soup.
  6. Stir well and cook several minutes.
  7. Remove from heat.


Most Helpful

This was a wonderful light soup for our March snowfall today! I used ground bison, 10oz bag of frozen spinach and just the whites of the eggs. I didn't include the extra bouillon. I was worried the meatballs wouldn't stay together but they held together great. I seasoned the meat with freshly ground pepper... if I hadn't it may have been too bland, but its Swedish, so that can be expected I guess. Because of its huge serving size and large protein amount while still being low calorie, I plan to keep this one around! Made for Stone Soup Game.

Brooke the Cook in WI March 31, 2008

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