Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From the Seattle P-I. Takes only an hour and makes great leftovers. I like to toast sourdough bread to dip in it.

Ingredients Nutrition

Directions

  1. In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes.
  2. Bring to a boil, reduce heat and simmer covered 30 minutes.
  3. Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Form into 1 inch balls.
  5. Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft.
  6. Add parsely and Tobasco sauce to taste.
  7. Just before serving, beat the second egg with the lemon juice.
  8. Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.
Most Helpful

4 5

This is a tasty soup,with a very easy prep time.I did find, that I ran out of meatballs quickly when I made this for a large group. I added macaroni to the broth that was left and had another meal instantly.