Ingredients

• Meatballs
• 3 1/2 quarts water
• 3 bay lives
• 3 tablespoons butter
• 1 carrot
• 4 potatoes
• 1/2 onion
• 2 cups of red beans
• 1/2 green pepper
• 1/2 red bell pepper
• 1/2 cup tomato sauce
• 2 teaspoons cumin
• 1/2 cup green onion
• 3 cups of spinach
• 2 tablespoons of fresh dill or parsley
• Salt and pepper to taste

Directions

1In the pot, bring to boil water and bay lives. Add meatballs, bring it to boil again, turn the heat down to medium and simmer for about 15 minutes. When meatballs begin to boil, the foam will appear. Take that foam off. While meatballs are cooking, we will start on the base of the soup.

2Prepare your vegetables and spices—peel potatoes and cut potatoes into thin circles. Clean spinach and green onions, cut them into small pieces. Peel and shred carrot, cut up onion, and bell peppers.

3In the large saucepan, melt butter. Add white onions and bell peppers all at the same time. Fry it till onions become translucent and just begin to turn golden. Add carrots. Cook for about 5 minutes, add all the spices and ketchup, mix well, cook for another 3 minutes, and add beans. Mix well, add about two ladles of broth from the meatballs into the mixture, mix well and let it simmer for about 2 minutes. Add potatoes, and cook it till potatoes begin turning translucent at the edges.

4When the rice outside of the meatballs looks done, add the vegetables into the soup. Bring it to boil, turn it down to medium, and let it simmer till potatoes are done cooking. Add green onions, simmer it for two minutes. Add spinach, simmer for another 2 minutes and enjoy!