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Ingredients
- 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)
Directions
-
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.
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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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