Greek Lamb Meatball Soup
- 1 lb ground lamb
- 1 None onion, finely chopped
- 1/4 cup short grain white rice
- 1/4 cup finely chopped flat-leaf parsley
- 2 tbsp finely chopped dill, plus additional sprigs, to serve
- 2 None egg yolks, at room temperature
- 3 None chicken bouillon cubes
- 1/4 cup lemon juice
- Combine ground lamb, onion, rice, herbs and 1 egg yolk in a bowl. Form level tablespoons of mixture into balls. Set aside.
- Place 6 cups water and crumbled bouillon cubes in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium.
- Add meatballs to pan. Cover and simmer 15 mins, or until meatballs are cooked through and rice is tender.
- Whisk remaining egg yolk and lemon juice in a heatproof bowl. Slowly add 2 ladles of soup to lemon mixture, whisking constantly. Gradually pour lemon mixture into pan. Cook and stir 2 mins, until heated through.
- Serve soup topped with additional dill.
ground lamb, onion, short grain white rice, flatleaf parsley, dill, egg yolks, chicken bouillon cubes, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/24354 (may not work)