Rice Meatball Soup

Rice Meatball Soup
A soup that we can enjoy with great pleasure and soothe, warm and satiate a stubborn stomach from the first spoon. A wonderful, warm, rich soup with rice meatball & some vegetables.
This soup, with the unique Greek egg-lemon sauce, is so delicious that it is superior to the other colored versions.
If your tastes and culinary moods coincide with ours, try it!

work: 00h:30′ time: 1h:00′ easy:

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Ingredients (6 servings)

  • ¾ kg minced meat
  • 1 carrot cut into small cubes
  • slightly chopped celery (optional)
  • 1 carrot grated in blender
  • 100g rice for soup
  • 1 large onion grated in a blender
  • ½ bunch of chopped parsley
  • 5 tbsp olive oil
  • 2 large eggs
  • 1 large lemon, juice & lemon zest
  • salt, pepper, paprika
Put all the ingredients in a large mixing bowl, except the chopped celery (if you use it), the diced carrot, the 1 egg, the olive oil and the lemon. Mix well until you have a homogeneous mixture. Put it in the fridge for a while.
In a large wide saucepan pour plenty of water, olive oil, a little salt and diced carrot. Bring to the boil.
From the minced meat mixture, shape walnut-sized balls and throw them in boiling water. The goal is to cover them all, so top up with hot water if needed. From time to time we skim with a slotted spoon.
Boil the food for at least 30´, making sure to add water to the pot, depending on how thick we want our soup. When the bagpipes are cooked and there is enough broth in the pot, remove from the heat. In a bowl, beat the egg white into a soft meringue, add the lemon juice and the yolk, beating the mixture well. With a deep tablespoon, take broth from the pot and mix it in the bowl with the eggnog, in order to equalize the temperatures.
Add the grated lemon zest. Then we empty the eggnog into the pot and by shaking the pot in a circular motion from the handles we stir it gently & we taste it.
Serve the food hot, adding extra chopped parsley & freshly ground pepper.
Rice Meatball Soup Rice Meatball Soup

Velvet Egg-Lemon Soup

For a velvety, dense and special eggnog soup, dissolve a tablespoon of corn flour in a little cold water and add it to our soup at the end of cooking.

Author Zambia G. Sifaki