Meatball Soup

By Rebecca Manor
Serves 4-5
  • 3 beef bullion cubes
  • 6 cups water
  • 2 stalks of fresh rosemary
  • 500 grams (1 pound) ground lean beef
  • 124 ml (1/2 cup) water 
  • 1/2 cup rice
  • 1/2 bunch parsley, chopped
  • 1 medium onion minced
  • 3 tablespoons flour
  • 3-4 medium potatoes, chopped
  • 2-3 carrots, chopped
  • 2 egg yolks
  • juice from 1 lemon
  • salt
  • freshly ground pepper
Bring the water to a boil and dissolve the bullion cubes in it.  While waiting for the water to boil assemble the meatballs.  Place in a large bowl ground beef, rice, water, parsley, onion, and along with about 1/2 teaspoon salt and several twists of pepper.  

Mix well with hands.  

Pinch off small pieces and form into meatballs.


Lightly dust meatballs with flour.  Add to boiling stock along with the two stalks of fresh rosemary.  Once water has regain a boil lower heat and simmer gently for about 20 minutes.  Stir occasionally but gently to avoid breaking up meatballs.  You may have to top up the stock with water once or twice.  Add the potatoes and carrots and boil until soft.  


Once vegetables are done, mix the egg yolks with the lemon juice.  Add 1 cup of the hot soup stock to egg yolk mixture and mix well.  Add to the soup.  Serve in bowls garnished with rosemary.

 

© 2009 Rebecca Manor

Comments