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.