Lemony Meatball Soup! | How to cook an easy & delicious soup
- 6 years ago
This is my absolute favorite meal – ever. I guess the reason for that is the lemony taste and how refreshing it is. Even though I always cook more than just for one meal we end up eating it up faster than any other dinner. Have a try, you won’t regret it!
Ingredients
200gr minced meat of your choice (I used beef) | 7 oz
1 big potato or 2 smaller ones
1 onion
1 egg
1 lemon
1-2 carrots
about 30 gr flour | 3 tablespoons
50 gr rice | 1,7 oz
salt, black pepper
How to make it
1. Grate the onion or cut it into really small pieces. As we are making small meatballs grating is the better choice.
2. Put the meat, onions, rice, salt and pepper into a bowl and start kneading it.
3. Get another bowl or plate ready and put the flour into it. Start forming small meatballs (the size of hazelnuts, but you can have them any size you want of course). Put the meatballs into the flour. The flour prevents them from sticking together.
4. Chop carrots and potatoes into equal sizes.
5. Heat up about one liter of water and put first the carrots in. When they get softer, add the potatoes.
6. When the potatoes start to soften, you can add the meatballs into the soup. Boil until the rice in the meatballs has gone soft. Turn stove off at that point.
7. Squeeze the lemon juice and add the egg into it. Whisk it and add one ladle full of the broth. Mix this a bit and pour it into the soup. Let this cook for a minute.
Tips
*As potatoes love salt you should check close to the end if the taste is ok with you. I usually have to add quite a bit of salt into the soup.
*If the rice looks too clunky to you in the meatballs, you can crush them slightly or use bulgur. Just keep in mind that the cooking time will change accordingly.
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Ingredients
200gr minced meat of your choice (I used beef) | 7 oz
1 big potato or 2 smaller ones
1 onion
1 egg
1 lemon
1-2 carrots
about 30 gr flour | 3 tablespoons
50 gr rice | 1,7 oz
salt, black pepper
How to make it
1. Grate the onion or cut it into really small pieces. As we are making small meatballs grating is the better choice.
2. Put the meat, onions, rice, salt and pepper into a bowl and start kneading it.
3. Get another bowl or plate ready and put the flour into it. Start forming small meatballs (the size of hazelnuts, but you can have them any size you want of course). Put the meatballs into the flour. The flour prevents them from sticking together.
4. Chop carrots and potatoes into equal sizes.
5. Heat up about one liter of water and put first the carrots in. When they get softer, add the potatoes.
6. When the potatoes start to soften, you can add the meatballs into the soup. Boil until the rice in the meatballs has gone soft. Turn stove off at that point.
7. Squeeze the lemon juice and add the egg into it. Whisk it and add one ladle full of the broth. Mix this a bit and pour it into the soup. Let this cook for a minute.
Tips
*As potatoes love salt you should check close to the end if the taste is ok with you. I usually have to add quite a bit of salt into the soup.
*If the rice looks too clunky to you in the meatballs, you can crush them slightly or use bulgur. Just keep in mind that the cooking time will change accordingly.
free music by www.bensound.com