Greek · Dinner
Meatball Soup With Lemon Sauce
Small beef and rice meatballs simmer in chicken broth with lemon and egg, then finished off heat with avgolemono sauce for velvety, tart soup. Grated onion and fresh dill season the meatballs, which are ladled hot with extra dill and cracked pepper.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
26.8gFat
24.6gCarbs
2.6gSugar
1.4gFiber
1145mgSodium
263mgChol
10.9gSat Fat
620mgPotassium
80mgCalcium
3.6mgIron
2.9mcgVitamin B12
8mgVitamin C
herb-salt
all-time-classics
Instructions
1
Prep
Combine beef mince, uncooked rice, grated onion, chopped dill, and chopped parsley in a bowl; season with salt and pepper, mix in half the beaten egg until bound.
2
Build
Roll mixture into 4–5 walnut-sized meatballs and dust lightly with flour, shaking off excess.
3
Simmer
Bring chicken stock to a boil over medium-high heat, lower to a gentle simmer, slide in meatballs, and cook uncovered 25 minutes until rice is tender and meatballs float.
4
Temper
Whisk remaining egg with lemon juice in a bowl, then ladle in 3–4 tbsp hot broth one spoonful at a time, whisking constantly to warm gradually.
5
Plate
Remove pot from heat, pour tempered egg-lemon mixture in a thin stream while stirring, stir in butter until melted and glossy, then ladle and top with dill and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef mince
- 4 tbsp4 tbsp uncooked white rice
- 22 onion (for grating, use 1/4)
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 22 eggs
- 4 tbsp4 tbsp all-purpose flour
- 3 1/2 cups840ml chicken stock
- 2 tbsp2 tbsp lemon juice
- 1 tbsp14g butter
- salt, to taste
- black pepper, to taste
