Meatball Lemon Soup

Serve hot as a main dish with maybe some yogurt added in the bowl. Try substituting mint for the dill in the meatballs or cooking them in beef broth instead of water for variety. Add a couple of chile peppers if you're feeling daring.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 578 Calories

Ingredients

• 2 eggs
• 1 pound lean ground beef
• ½ cup lemon juice
• 2 tablespoons dried parsley
• 1 carrot, shredded
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon ground cumin
• 1 onion, shredded
• 1 cup all-purpose flour for coating
• 2 teaspoons dried dill weed
• 2 tablespoons mayonnaise
• ½ cup uncooked white rice

Recipe Instructions

Step 1

Fill a large soup pot three-quarters full with water and bring to a boil.

Step 2

Meanwhile, in a large 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 reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.

Step 3

In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.