1 ½ pound lean ground beef (or any combination you prefer)
¼ cup flour
48 oz. chicken stock
32 oz. beef stock or consommé
1 t. oregano leaves
2 medium sized onions, chopped
½ t. red pepper flakes
¼ cup rice
¼ to 1/3 cup chopped cilantro (coriander)
¾ pound spinach
2 to 3 limes, cut into wedged
Combine beef, flour, eggs and ½ cup of the chicken stock. In an 8 quart kettle, combine the rest of the chicken stock with the beef stock, onions, oregano, and red pepper flakes.
Bring to a boil; reduce heat to low. Quickly shape meat mixture into balls about 1 ½ inches in diameter and drop into stock.
Simmer meatballs for about 5 minutes, then spoon off any fat. Add carrots, rice, and cilantro/coriander.
Simmer, uncovered, for about 20 minutes or until carrots and rice are tender to bite.
Meanwhile, clean spinach discarding the tough stems. Wash leaves and chop the large ones in half. Add to stock and cook, uncovered, for an additional 5 minutes.
Ladle into bowls and pass limes.
Makes 6 – 8 main-dish servings