Meatball Dumpling Soup with Spinach
SERVES 4 TO 6

Don’t let liver as an ingredient deter you from trying this recipe. These meatball dumplings are delicious in this soup or alone. No one will suspect they’re eating nutrient-dense liver, rich in vitamins A and B, essential fatty acids and minerals. Using homemade stock adds more flavor to this soup.

¼ cup finely minced onion
¼ cup finely minced fennel bulb (stalks and fronds removed)
1 tablespoon oil
2-3 ounces calf's liver (preferably grass-fed beef)
1 pound ground beef (may substitute ground turkey or chicken)
1 small apple, peeled, cored, grated or finely minced
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon white pepper
4 cups gluten-free chicken stock
1 pound spinach
Salt and pepper, to taste

1. In a large skillet, sauté onion and fennel in oil until softened, about 3 minutes. Remove from heat and let cool.
2. Thoroughly puree raw liver in a food processor.
3. In a large bowl, combine pureed liver, uncooked ground beef, onion, fennel, apple, cinnamon and teaspoon each salt and pepper. Form meat mixture into 24 to 30 walnut-size meatball dumplings. Set aside.
4. In a large stockpot, bring chicken stock to a boil.
5. Add meatball dumplings and let simmer uncovered for 10 minutes.
6. Add spinach and cook for an additional 2 minutes. Add salt and pepper to taste.
   

Each serving contains 223 calories, 11g total fat, 4g saturated fat, 0g trans fat, 74mg cholesterol, 9g carbohydrate, 359mg sodium, 2g fiber, 22g protein.

Recipe by Sueson Vess.

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