Greek Meatball Soup
Ready In: 1 hr
Serves: 4
Ingredients
- 1 lb ground beef (or 1 lb ground lean lamb)
- 1 cup onion, finely minced
- 6 tablespoons regular long grain white rice (or 1/2 cup bread crumbs)
- 1⁄2 cup fresh flat-leaf Italian parsley, chopped, divided in half
- 2 tablespoons of fresh mint, chopped (or dill)
- 3 eggs, divided
- salt and pepper
- 6 cups Swanson chicken broth (lowfat, low-sodium)
- 1⁄4 cup lemon juice
Directions
- Combine meat, onion, ride or bread crumbs, 1/4 cup of the parsley, mint or dill, and 1 egg in bowl. Season with salt and pepper. Knead mixture until well blended. Form into tiny meatballs, 1/2 inch in diameter.
- Heat broth in a large saucepan. Add meatballs, reduce heat to low, cover, and simmer until meatballs are cooked (about 30 minutes).
- Beat remaining 2 eggs in a bowl until frothy. Gradually beat in lemon juice. Then gradually beat in about 1 1/2 cups hot soup, beating constantly to prevent curdling. (This tempers eggs so they won't scramble when added to the soup.)
- Continue to beat until thickened, slowly stirring egg mixture into hot soup. Heat through. Do not allow soup to boil. Ladle into bowls, sprinkle with remaining 1/4 cup parsley. Serve hot.
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