Meatballs in Lemon-Egg Sauce

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4 servings


 

ingredients:

Meatballs:
  • 1 lb (454 g) ground beef
  • ¼ cup (60 ml) long-grain uncooked white rice, rinsed
  • 1 cup (240 ml) grated onion
  • 2 tablespoons (30 ml) chopped fresh dill
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1/8 teaspoon (0.5 ml) salt
  • ¼ teaspoon (1 ml) fresh ground black pepper
  • 2 eggs
  • 1 tablespoon (15 ml) olive oil
  • 4 cups (960 ml) chicken stock
Lemon-egg sauce:
  • 3 eggs
  • 4 tablespoons (60 ml) fresh lemon juice
  • 2 tablespoons (30 ml) chopped fresh dill, for garnish

 


 

method:

Use hands to mix together beef, rice, onion, dill, parsley, salt, pepper, egg, and olive oil in a large bowl.

Roll beef mixture into 16 small meatballs.

Place meatballs in a large saucepan full of the chicken stock.

Bring stock to a boil, then lower heat, cover, and simmer for about 30 minutes, or until meat is cooked through.

Remove saucepan from the heat.

To prepare the soup, beat eggs vigorously in a bowl until they are frothy.

Add lemon juice to frothy eggs slowly, stirring constantly.

Ladle some of the hot chicken broth into the egg-lemon mixture to temper it, stirring constantly as you do, then stir the entire egg-lemon mixture into the saucepan with the hot chicken broth.

Add meatballs into 4 individual serving bowls, then ladle some of the soup over each bowl.

Sprinkle with fresh dill.

Serve.