Creamy Lemon Meatball Soup: Healthy Greek Recipe
- Serves
- 4
- Cuisine
- Greek
Ingredients
- 1 lb ground meat ((ground beef, ground beef and pork mixture, or ground lamb and beef mixture are ideal))
- 1 medium onion, grated and strained of juices
- 1 cup minced fresh mint and parsely
- 1/2 teaspoon garlic powder
- 3 large eggs
- Juice of 2 large lemons
- 2 quarts chicken, vegetable, or bone broth (or substitute filtered water if in a pinch)
- 2 teaspoons salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 2 tablespoons butter
- 1/2 cup short or medium grain white rice such as Arborio ((Optional, omit for grain free or low carb recipe))
Steps
- 1
In a large bowl, combine ground meat, 2 eggs, fresh mint, fresh parsley, grated and strained onion, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and optional uncooked rice.
- 2
Mix with your hands until well combined, then form into about 1 by 1 inch, small meatballs.
- 3
Preheat a skillet on medium high heat, then place meatballs on skillet and cook for 2-3 minutes on each side, or until golden brown. Browning the meat will add a delicious flavor to this soup.
- 4
In a large pot, bring broth or water, 1 teaspoon of salt, and butter to a boil.
- 5
Add cooked meatballs, then reduce heat to medium heat to simmer while you prepare the egg-lemon sauce.
- 6
In a medium bowl, separate 2 egg whites, reserving the egg yolks in a small bowl.
- 7
Whisk egg whites until white and fluffy - but not so thick that it is forms peaks.
- 8
In the small bowl with the egg yolks, add the fresh lemon juice and mix well.
- 9
Add the egg yolk and lemon mixture to the fluffy egg whites and combine well. You will end up with a creamy, pale yellow sauce.
- 10
After the broth and meatball mixture has simmering for about 30 minutes, turn the burner off.
- 11
While whisking constantly, add about 1/4 cup of the hot broth at a time to the egg-lemon mixture. This will temper the eggs so they will not separate, but will stay creamy.
- 12
Continue adding a small amount of broth at a time until you have added about 2 cups, then pour all of the egg mixture into the large soup pot while stirring constantly.
- 13
Place a lid on top of the soup pot and let rest for about 15 minutes. This will allow the soup to thicken and become creamy.
- 14
After 15 minutes, the soup should be thickened a bit and have a little foaminess on top. Give it a gently stir, and it is ready to serve!
- 15
Enjoy!
Source: redbudhaven.com·Own this recipe or photo? Request removal