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December 8, 2016
Photo by Lena Grp
For the Meatballs
lean ground beef
white long grain rice
small onion finely chopped
of a parsley bunch finely chopped
salt and pepper
all purpose flour
For the Soup
extra virgin olive oil
medium potatoes cut into big pieces
salt and pepper
eggs (for the egg-lemon sauce)
lemon juice (for the egg-lemon sauce)
In This Recipe
Pour the water in a soup pan and bring it on medium heat.
Meanwhile, in a medium bowl place the ground beef, onion, ¼ rice, parsley, salt and pepper.
Mix the ingredients and shape the mixture into small balls (about 1,5 inch d).
Place the flour in a big shallow plate and roll the meatballs over.
When the water starts boiling add the olive oil and the meatballs, reduce the heat and simmer for 15’.
Add the potatoes and simmer for 10’, then add the rice, some salt and pepper and simmer for another 10’-15’.
Once you finish cooking the soup, whisk (in a medium bowl) the egg whites for 1’-1.5’ , add the egg yolks, whisk for a minute and add the lemon juice. Whisk for a few seconds.
Using a ladle pour into the egg-lemon mixture about 2 cups of the soup (liquid only) little by little, stirring continuously.
Pour the egg-lemon-soup liquid sauce back into the soup pan and stir slowly.
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