Original source: Chowtimes.com

1 bunch spinach, washed and drain
1 can chicken stock
1 can whole kernel corn
4 cups water
1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes

Bring water to a boil in a pot. Add chicken stock and corn and bring back to a boil.

Add marinated ground beef, break them up with a pair of chop sticks before dropping into the boiling soup and stir to further prevent it from clumping together. Let simmer for 10 minutes.

Thicken the soup with some corn starch solution until your desired thickness.

Add spinach, bring back to a boil and remove from heat. Serve hot.