Enlarge Credit: Todd Coleman SERVES 6–8
INGREDIENTS
FOR THE MEATBALLS:
2 tbsp. olive oil
1 small yellow onion, minced
1 lb. ground chuck
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2¼ tsp. kosher salt
1½ tsp. paprika
¾ tsp. ground cinnamon
1 egg, lightly beaten
FOR THE SOUP:
¼ cup olive oil
1 lb. beef flanken-cut short ribs
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 oz. spinach leaves, chopped
1 16-oz. can white kidney beans, rinsed and drained
INSTRUCTIONS
1. Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.
2. Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.
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