Prep 30 mins
Cook 1 hr
A lovely soup from The Complete Middle East Cookbook by Tess Mallos
- 1 lb ground beef (or lamb)
- 1 small onion, finely chopped
- 3 eggs
- 1⁄3 cup short-grain rice
- 4 tablespoons finely chopped parsley
- 1 teaspoon finely chopped mint
- fresh ground black pepper
- 1⁄4 cup rice flour (to be gluten free)
- 5 cups chicken stock
- 1 tablespoon butter
- 1 lemon, juice of
- Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
- Shape into meatballs the size of a small walnut and coat lightly with rice flour.
- Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
- Cover and simmer gently for 1 hour.
- In a bowl beat remaining two eggs until light and foamy.
- Gradually beat in lemon juice.
- Slowly add about 2 cups of the simmering stock, beating constantly.
- Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
- Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
- Ladle soup into soup plates and sprinkle with a little chopped parsley.
- Serve with crusty bread.
Delicious, thanks for posting always interesting recipes!
I know that it was I strange combination: I served the meatball soup with steamed asparagus.
After boiling one hour, the broth was reduced to about 3 cups. I drained the meatballs and I incorporated eggs and lemon juice to the sauce. After heating again (don't boil!) I placed the meatballs back to the sauce.
In this way the soup/sauce was thick enough to serve with asparagus. The abundant sauce was more than welcome.
A big thanks again!
Tess Mallos' cookbook was one of the first I bought as a young bride in the early 80s, so I was delighted to see this recipe here. I have made it many, many times and it's one of my favorites! I'm vegetarian now, but adapted the recipe using Gimme Lean soy burger and it works really well. And I use raw rice. The kids call it "You'd better like it or I'll kill you" as that's what the name sounds like to them.
This was a great tasting soup. I loved the hint of the lemon and mint. I didn't have fresh mint so used about 1/2 tsp dried. I didn't cook my rice ahead of time, just added uncooked to the meatball mixture. Not sure that was what I was suppose to do, but it seemed to work well for me. Some of my meatballs fell apart during the simmering stage also. I will make this soup again. Thanks UmmBinat for sharing. Made for the Diabetic Forum Special :)