Greek Meatball Soup with Egg and Lemon
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed or beef
- 2 ½ liters water
- 1 bunch soup greens
- 4 medium egg (s)
- 1 large onion (s)
- 1 sachet rice
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 1 lemon (s)
- 2 teaspoons olive oil, when using pure ground beef
- 1 tablespoon vegetable stock
- 1 tablespoon beef broth
- 1 teaspoon salt
- some black pepper
- some chilli
- Bread (s)
Print Recipe
Pin Recipe Instructions
- Put on the water and add the cleaned soup greens. Also add the vegetable broth and the beef broth. Now slowly simmer the vegetables until they are firm to the bite.
- In the meantime, season the minced meat (I prefer mixed foods) with thyme, oregano, a finely chopped onion, salt, pepper and a little chili. Add 2 eggs and 2 tablespoon rice and mix well.
- Form small balls and then add to the vegetable stock. Add the rest of the rice and cook at the same time. When the loose rice is ready, the balls are done too. Of course you have to skim off the foam from the meat please don`t forget! When everything is cooked, I remove the vegetables because our son doesn`t eat them like that.
- Now separate 2 eggs. Mix the egg white with the juice of a lemon and slowly add 3 - 4 tablespoons of warm soup, stirring well. Then the lemon protein mass can be added to the soup, stirring well. It can be a fine egg prick.
- Then add the whisked egg yolks, stir well again, add the remaining lemon, salt, pepper and chilli to taste (should already have a fresh and sour taste) and serve with bread!
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