Spinach Soup from Scappi
1 lb of beef cut small (1/2 inch or ¼ inch dice), browned and simmered in water (about 2 cups) for 1 hour. This was premade.
2 1 lb packages of frozen chopped spinach.
1 Tbsp cinnamon
1 ½ tsp salt
1 ½ tsp pepper
1 cup of currants
Reheat the beef in a large soup pot. Add the spinach, currants, spices and 6 cups of water and bring to a boil. Serve.
NOTES: The broth was very bland. The spices came through but the not the beef taste. Will need to add beef bullion. The original recipe called for Italian sausage and beef was substituted.