Jouvarlakia Stuffed Meatball Soup With Egglemon ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A different soup with egg/lemon sauce. Ingredients:
500 gr ground beef. |
1 cube for beef broth. |
1 c rice (glace). |
1 big sharp onion chopped. |
3 cloves garlic chopped. |
2 tbs parsley chopped. |
1 tbs celery leaves chopped. |
2 tbs fresh aromatic herbs or 2 ts dried, (rosemary, thyme, basil, mint), you can add or change here as you like as long as the herbs match. |
2 carrots sliced. |
2 eggs, white and yolks separated. |
1 egg. |
juice of 2 lemons. |
salt and pepper to taste. |
Directions:
1. Put meat, parsley, celery,herbs, 1/2 c rice, onion, 1 egg and garlic in a bowl, add salt and pepper to taste and knead well, put 30 min in the fridge.
2. Make from the meat mixture little balls ca 5 cm diameter.
3. Bring 1.5 l water to a boil, add carefully the meatballs, the carrots anb the rest of the rice and 1 cube for broth, cook for 30 min on medium heat.
4. For the egg/lemon sauce:
5. Beat egg whites till fluffy, add yolks and mix, add slowly the lemon juice and keep mixingadd 2 tbs of the soup and continue mixing with soft slow moves.
6. Add egg/ lemon sauce to the soup and mix with slow moves, take of the heat and set for 5 min aside and serve.
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