Egg and Lemon Soup (The Way My Children Like It) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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If I ask the kids to choose what they would like for dinner - they always ask for Egg & Lemon soup... the one with the meat balls I have tampered with this recipe so much that the print-out is all but scribble. We like our soup with zing & custard like thickness. Ingredients:
700 g lean ground beef |
1/2 teaspoon minced garlic clove |
1 tablespoon dried oregano |
5 large eggs (1 for the meatballs & 4 for the soup) |
salt & pepper (to taste) |
8 cups water |
7 teaspoons chicken stock |
115 g dill (i use a tube of dill paste) |
1 large onion (peeled & roughly chopped) |
3 large carrots (peeled & roughly chopped) |
2 zucchini (roughly chopped) |
1/3 cup risoni (small rice shaped pasta) |
1/2 cup fresh lemon juice |
Directions:
1. In a large soup pot combine water, chicken stock & dill paste & bring to a boil.
2. Meanwhile make meatballs - combine ground beef, crushed garlic, dried oregano, 1 egg, salt & white pepper.
3. Knead mixture & roll into tablespoon sized meatballs & place on a clean plate as you go.
4. Once the stock is boiling, drop the meatballs into the pot one by one & then add onion, carrots& zucchini.
5. Stir & return to the boil.
6. Drop heat down to a simmer & place lid on pot. Cook for approx 40 minutes until the onions are translucent.
7. Stir in the risoni pasta & cook for 8 minutes with lid on.
8. Meanwhile, in a medium sized bowl whisk the 4 remaining eggs & slowly drizzle the lemon juice in as you go.
9. Once the pasta is cooked, slowly drizzle 3 ladles of the hot soup into the eggs whisking as you go ( you may need a helper).
10. Then stir the egg mixture into the soup over a low heat until it thickens nicely. (Do not let the soup boil or the soup will split).
11. Serve immediately & enjoy.
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