Spinach soup with nut meatballs

Name: spinach soup with nut meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 2 toe garlic; 55 g unroasted walnuts; 350 g minced beef; 3 tl fresh basil; 1 medium sized egg; 2 el traditional olive oil; 450 g frozen leaf spinach à la crème; 2 tablet chicken bouillon; 1 business suit dishwashing bun

Soup of leaf spinach with minced beef, walnuts and shoarma breads.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the onion and garlic and cut roughly. Finely chop the walnuts. Mix the mince with walnuts, egg, 1/2 tl salt, 1/2 tsp pepper and basil.
Shape smooth balls. Heat oil in pan and fry garlic 2 min. Add spinach, 1/2 l water and bouillon tablets, cook for 5 min. On medium heat.
Stir frequently. Puree with a hand blender and season to taste with basil, pepper and salt. Let the meatballs in soup be cooked over low heat for about 10 minutes.
Roast the bread rolls in a toaster or under a hot grill for about 2 minutes until golden brown. Stir the soup well. Divide the soup over large soup bowls. Give the warm rolls.