Soup with Beans, Spinach, and Meatballs

Prepare all ingredients. If using dried beans (40-50 g), soak them in cold water for 5-6 hours, then boil until tender (about 50-60 minutes).

Peel, wash, and cut the onion into small quarter-rings. Heat vegetable oil in a frying pan. Sauté the onion over medium heat for 2-3 minutes, stirring.

Peel and wash the carrot. Cut into strips. Add to the onion and sauté for 3-4 minutes over low heat, stirring.

Boil water in a pot. Add the sautéed vegetables and bring to a boil.

Break an egg into the chicken mince and add flour. Mix.

Peel the garlic and press it through a press. Add to the mince. Season with salt, pepper, and mix.

Form small balls from the mince with wet hands.

Drop the meatballs into boiling water and bring to a boil.

Add the canned (or pre-cooked) beans. Mix.

Wash the spinach, remove tough stems. Finely chop the leaves. Add to the soup and bring to a boil.

Season the soup with salt and pepper to taste. Add a bay leaf. Bring to a boil and cook for 5-6 minutes.

The soup with beans, spinach, and meatballs is ready.

Ladle the soup into bowls and serve.

Bon appétit!