Greek · Dinner
Meatball Soup With Lemon Sauce (High-Protein)
Beef meatballs with bulgur and fresh herbs simmered in chicken stock, finished with a silky egg-lemon avgolemono sauce and Greek yogurt. Bright citrus and dill notes balance tender, herb-flecked meatballs in a delicate broth.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
53.2gProtein
21.5gFat
27.8gCarbs
4.7gSugar
5gFiber
1471mgSodium
378mgChol
7.1gSat Fat
812mgPotassium
146mgCalcium
4.9mgIron
2.7mcgVitamin B12
10mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mix beef, bulgur, one egg, minced onion, dill, parsley, salt and pepper; roll into 5–6 walnut-sized meatballs.
2
Simmer
Bring stock to boil, reduce to medium-low heat, add meatballs covered, and simmer 25 minutes until cooked through and bulgur is tender.
3
Whisk
In a small bowl, whisk remaining egg with lemon juice until frothy and pale, about 30 seconds.
4
Temper
Ladle 120ml hot broth into egg mixture in a thin stream, whisking constantly to warm gradually and prevent scrambling.
5
Plate
Remove from heat, stir in tempered egg mixture over low heat until thickened; fold in yogurt and oil, then ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef-ground
- 70g70g bulgur-cooked
- 44 large eggs (1 for meatballs, 1 for sauce)
- 22 medium onion
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh parsley
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 960ml960ml chicken stock
- 60ml60ml lemon juice
- 120g120g plain yogurt
- 2 tsp2 tsp olive oil
