Meatball Lemon Soup Best Dishes

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Meatball Lemon Soup

"Serve warm as a first-rate dish with perhaps a few yogurt introduced inside the bowl. Try substituting mint for the dill inside the meatballs or cooking them in beef broth instead of water for variety. Add multiple chile peppers in case you're feeling daring."

Ingredients :

1 pound lean floor beef
1 onion, shredded
half cup raw white rice
2 tablespoons dried parsley
2 teaspoons dried dill weed
1 tablespoon olive oil
1 tablespoon floor cumin
2 tablespoons mayonnaise
1 carrot, shredded
salt and pepper to taste
1 cup all-purpose flour for coating
2 eggs
half cup lemon juice

Instructions :

Prep : 30M	Cook : 4M	Ready in : 55M

Fill a massive soup pot 3-quarters full with water and produce to a boil.
Meanwhile, in a massive bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and decrease warmness to low. Simmer, stirring occasionally, till meatballs are now not purple and soup has thickened slightly, 15 minutes.
In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg aggregate and beat nicely. Then pour egg aggregate into soup and stir. Serve warm.

Notes :

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