Name: Greek-style meatball soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram lamb mince; 1 onion, finely chopped; 1/4 cup short grain white rice; 1/4 cup finely chopped flatleaf parsley; 2 tablespoon finely chopped dill, plus extra sprigs, to serve; 2 egg yolks, at room temperature; 1.5 litre (6 cups) water; 3 chicken stock cubes; 1 lemon, juice

Greek-style meatball soup

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

500 gram lamb mince

1 onion, finely chopped

1/4 cup short grain white rice

1/4 cup finely chopped flatleaf parsley

2 tablespoon finely chopped dill, plus extra sprigs, to serve

2 egg yolks, at room temperature

1.5 litre (6 cups) water

3 chicken stock cubes

1 lemon, juice

Method

1.Combine mince, onion, rice, herbs and 1 egg yolk in a bowl. Roll level tablespoons of mixture into balls. Set aside.

2.Place water and crumbled stock cubes in a saucepan. Bring to the boil over high heat; reduce heat to moderate.

3.Add meatballs to pan. Cover; simmer 15 minutes, or until meatballs are cooked and rice is tender.

4.Whisk remaining egg and 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 minutes, until heated.

5.Serve soup topped with extra dill.

After adding lemon mixture, don’t boil soup; it will curdle.
Note

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