From the Lovely Kitchen of Home of Cooks
Time to Prepare: 40 minutes Cook Time: 30 minutes Serving: 6 People
For the Meatballs: 1 pound ground beef 1 medium onion grated or chopped 1 egg ¼ cup Carolina Rice ¼ cup olive oil 2 tablespoons chopped parsley 2 tablespoons chopped dill salt & pepper to taste white wine water For the soup: 6 cups of water 1 cup tomato sauce (optional) 2 tablespoons olive oil 1 cube chicken bouillon 1 cup carrot, chopped into small pieces 1 cup celery, chopped into small pieces 1 cup potato, cut into small squares For the egg lemon sauce: 2 egg yolks Juice of two lemons Cooking Method
In a large bowl combine ground beef, onion, egg, olive oil, rice, parsley, dill, salt & pepper. Add a few tablespoons of white wine or water, if you prefer.
Knead all the ingredients very well. Shape the meat balls about the size of a large shelled walnut and place them on a wax paper lined tray.
In a large pot over medium heat, saute the carrots, celery and potato in two tablespoons of olive oil until soft. Add the tomato sauce, 6 cups of water and bring to a boil.
Add the meatballs. Reduce heat to medium low. Cook for 30 minutes.
In the meantime, prepare the egg lemon sauce. In a bowl, whisk the egg yolks thoroughly and gradually add the lemon juice while continuing to whisk.
Temper the eggs by adding a couple of ladlesful of cooking broth into the eggs. Add the broth slowly while continually whisking to make sure you do not cook the egg.
Once the meatballs are cooked, remove the pot from the heat and add the tempered egg lemon sauce mixture into the pot slowly while stirring thoroughly.
Serve warm and enjoy!
If you want the soup to be thick, you may add one tablespoon of corn flour when preparing the egg lemon sauce.
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