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Ingredients
| 1 kg kg | Beef minced meat Beef minced meat | ||
| 60 g g | Rice
Rice (glazed ) | ||
| 80 g g | Olive oil Olive oil | ||
| 500 g g | Potatoes
Potato (peeled and cut in medium-sized cubes) | ||
| 50 g g | Lemon juice Lemon juice | ||
| 500 g g | Vegetable broth Vegetable broth | ||
| 1,5 L L | Water Water | ||
| 1 TBS TBS | Dill
Dill (chopped) | ||
| 1 TBS TBS | Parsley
Parsley (chopped) | ||
| 3 | Eggs
Egg (yolks and whites apart) | ||
| 1 TBS TBS | Salt Salt | ||
| 1 TS TS | Pepper Pepper | ||
| 100 g g | Corn flour Corn flour |
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Create new shopping listMeatball soup in egg-lemon sauce
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Method
- In a mixing bowl, combine the minced beef, egg whites, pepper, salt, parsley, dill, rice and olive oil.
- Knead well and shape small meatballs of about 50 g each.
- Bring the water and vegetable stock to a simmer and add in the potatoes while sprinkling with a pinch of salt.
- Boil for 10 minutes.
- Then add the meatballs and keep boiling for another 22-25 minutes.
- In a bowl, mix the yolks, corn flour and lemon juice and whisk well.
- Take 2 generous ladles of stock from the pot of the meatballs and add it little by little to the egg-lemon mix while whisking until smooth.
- Pour the mixture in the pot.
- Bring to a simmer, take off the heat and serve.
