Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g minced meat, lean round beef
- 1 onion (s), grated
- 3 tablespoon rice, raw
- 1 tablespoon butter
- 1 egg (s)
- 1 lemon (s), including the juice
- 500 ml vegetable stock
- Parsley, to taste
- salt
- pepper
- Flour
Print Recipe
Pin Recipe Instructions
- Pour the flour on a flat plate, set aside. Put on the broth and add the butter.
- Knead the minced meat well with the grated onion, rice, chopped parsley, salt and pepper. Now shape the hazelnut-sized meatballs, place them on the prepared flour and toss the balls in them. Pour the balls one by one into the boiling broth (slotted ladle works too) and let it steep until the rice is cooked through.
- Mix the egg and lemon juice well in a bowl, add a ladle of the no longer boiling broth and continue stirring. Add the lemon-egg mixture to the balls, stir carefully and let stand for about 2 minutes, do not boil anymore. Season to taste and you`re done.
- The soup is served with a lot of white bread.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below