Greek · Dinner
Meatball Soup With Lemon Sauce (Gluten-Free)
Beef meatballs bound with rice flour and simmered in vegetable broth, then finished with a whisked egg-lemon avgolemono sauce that thickens the soup without cream. Fresh dill and parsley flavor the meatballs and garnish the finished bowl.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
31.2gProtein
29.8gFat
21.4gCarbs
3.6gSugar
1.9gFiber
1210mgSodium
263mgChol
10.1gSat Fat
690mgPotassium
85mgCalcium
3.6mgIron
2.4mcgVitamin B12
9.2mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Combine beef, uncooked rice, grated onion, rice flour, egg, salt and pepper; mix by hand until combined and tacky.
2
Simmer
Bring vegetable stock and olive oil to a boil over medium-high heat, then lower to medium-low; drop meatballs in and cover partially.
3
Simmer
Cook over medium-low for 25 minutes until meatballs are cooked through, rice is tender, and broth is simmering gently; skim foam as needed.
4
Finish
Whisk egg yolk and lemon juice until pale, temper with hot broth in three stages, then pour back into pot and stir gently until thickened.
5
Plate
Ladle soup and meatballs into a bowl, scatter dill and parsley over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef ground beef
- 4 tbsp4 tbsp white rice, uncooked
- 22 onion, medium
- 2 tbsp2 tbsp rice flour
- 22 small eggs
- 3 cups720ml vegetable stock
- 1 tbsp1 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
