Anchored

INGREDIENTS

• 8 cups chicken stock
• 3 carrots, peeled and diced
• 4 ribs celery, diced
• 1 large onion
• 1 cup Quinoa
• 1 lb ground beef
• 1 egg
• Pepper to taste
• Salt to taste
• Italian seasoning
• Saltine crackers
• 10 oz baby spinach

DIRECTIONS

• Preheat oven to 350 degrees
• Combine ground beef, 10 saltine crackers, 1 egg, Italian seasoning, salt, and pepper and form mini meatballs.
• Bake meatball for 30 minutes

• In the instant pot add 4 cups chicken stock, meatballs, carrots, celery, onion, and rinsed quinoa cook for 8 minutes at high pressure

Did a quick release and add the remaining 4 cups of stock and wilt in the baby spinach