Greek · Dinner
Meatball Soup With Lemon Sauce (No-Chop)
Beef mince meatballs bound with uncooked rice and herbs, poached in chicken stock, then finished with a whisked egg-lemon sauce that thickens the broth. Served warm with oregano herbaceousness and bright lemon tang throughout.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
33.4gProtein
29.4gFat
19.8gCarbs
2.3gSugar
1.1gFiber
1189mgSodium
330mgChol
9.8gSat Fat
620mgPotassium
90mgCalcium
4.1mgIron
2.8mcgVitamin B12
11mgVitamin C
gluten-free
low-carb
no-chop
Instructions
1
Prep
Combine beef mince, rice, garlic, scallion, parsley, oregano, salt, and pepper in a mixing bowl; mix with hands until evenly distributed.
2
Heat
Bring chicken stock to a boil in a small saucepan over medium-high heat, add olive oil, then lower meatballs in gently; simmer on low uncovered 20 minutes until meatballs float.
3
Whisk
In a small bowl, whisk egg and lemon juice together until pale and slightly frothy, about 30 seconds.
4
Temper
Ladle 2 to 3 tablespoons of hot broth into egg-lemon mixture in a thin stream while whisking constantly, then pour tempered mixture back into saucepan off heat.
5
Plate
Stir gently over low heat 1 to 2 minutes until broth thickens slightly and coats a spoon, then ladle meatballs and sauce into a deep bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef mince
- 4 tbsp4 tbsp white rice, uncooked
- 2 tsp2 tsp garlic
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 cup480ml chicken stock
- 22 eggs
- 4 tbsp60ml lemon juice
- 2 tsp2 tsp olive oil
