Meatball Soup

By • December 8, 2016 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Advertisement

Serves 6-8

For the Meatballs

  • 1 pound lean ground beef
  • 1/2 cup white long grain rice
  • 1 small onion finely chopped
  • 1/2or1/3 of a parsley bunch finely chopped
  • salt and pepper
  • 1/2 cup all purpose flour

For the Soup

  • 1.5-2 liters water
  • 1/3 cup extra virgin olive oil
  • 2 medium potatoes cut into big pieces
  • salt and pepper
  • 2 eggs (for the egg-lemon sauce)
  • 1 lemon juice (for the egg-lemon sauce)
  1. Pour the water in a soup pan and bring it on medium heat.
  2. Meanwhile, in a medium bowl place the ground beef, onion, ¼ rice, parsley, salt and pepper.
  3. Mix the ingredients and shape the mixture into small balls (about 1,5 inch d).
  4. Place the flour in a big shallow plate and roll the meatballs over.
  5. When the water starts boiling add the olive oil and the meatballs, reduce the heat and simmer for 15’.
  6. Add the potatoes and simmer for 10’, then add the rice, some salt and pepper and simmer for another 10’-15’.
  7. 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.
  8. Using a ladle pour into the egg-lemon mixture about 2 cups of the soup (liquid only) little by little, stirring continuously.
  9. Pour the egg-lemon-soup liquid sauce back into the soup pan and stir slowly.

More Great Recipes:
Soups|Meatballs|Ground Beef|Soup