- Serving: 4
- Preparation: 10
- Cook time: 40
- Passive time: 20
Ingredients
- 500 gr Mince meat
- 1 Lemon
- 1 Chopped onion
- 120 gr Medium grain rice
- 2 tbsp Parsley chopped
- 3 tbsp Olive oil
- 3 Eggs (1 whole + 2 yolks)
- 0.5 kilo Carrots
- 1 clove Garlic
- Seasoning
- 750 gr Potatoes baby
- 2 sticks Celery
- 1.5 litres Chicken stock
- 1 Bay leaf
Method
- Finely chop ½ the onion and the garlic, place in a large bowl, add the minced meat, zest of 1 lemon, rice, 1 egg, parsley and seasoning.
Mix everything together then knead by hand for 4-5 minutes.
Next take walnut size pieces of the mix and shape them into meatballs, leave to one side on a large baking tray. - Now to prepare the soup:
Add olive oil to a deep pan then add the other half of the chopped onion plus the chopped celery and sauté for 5 minutes. Slice the carrots, cut the potatoes in half and add to the pan, season and cook for a further 5 minutes. Next add the meat balls, chicken stock or water and stock cube plus bay leaf and cook for 35-40 minutes. - The last stage is the egg- lemon mix:
Whisk together the juice of 1 lemon with 2 egg yolks (we don’t use the whites) then slowly add 2-3 ladles of the soup to the egg -lemon mix, whisking all the time.
Finally pour the egg- lemon mix into the soup and shake the pan around to spread the sauce evenly. - Sprinkle with chopped parsley and serve in soup bowls with feta and crusty bread on the side.
