Meatball Lemon Soup

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"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."

Ingredients

55 m {{adjustedServings}} servings 578 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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

6
  1. 7 Ratings

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lemon soup is an acquired taste. this one was good. its very similar to a lemon meatball recipe my greek great grandfather used to cook. thanks nikita ive been trying to find one of these recipi...

I have made this several different times, I love it, have found that little less carrot and a lot less onion (I use dehyrated onion) helps hold the meatball together better.

Difficult to make and the meatballs fell apart and made it as if I had never formed the meatball ingrediants into a ball at all.