Summary

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

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Instructions

1. Pour the flour on a flat plate, set aside. Put on the broth and add the butter.
2. 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.
3. 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.
4. The soup is served with a lot of white bread.