Greek soup with meatballs and eggs
Miscellaneous / / January 01, 2021
The Greek meatball soup is delicious, quite thick and velvety. The lemon-egg sauce adds a pleasant sourness.
Chop 1 onion and mix with minced meat, rice, 1 egg, a few tablespoons of water, salt and pepper.
Form into small meatballs about the size of a walnut.
Chop the second onion, chop the carrots into small pieces or grate on a medium grater.
In a saucepan, heat the oil over medium heat. Fry the onions for 4-5 minutes, add the carrots and cook the same amount.
Choose pans with a thick bottom.
Pour hot water into a saucepan, bring to a boil and dip the meatballs into it. Season with salt and simmer over low heat for 30 minutes.
Take the remaining eggs, separate the whites from the yolks and beat separately. Squeeze the juice from the lemon and add to the yolks.
If you want less acidity in taste, do not use all the juice from the fruit.
Combine whipped whites and yolks. Add flour gradually, stir constantly so that no lumps remain.
Add a few tablespoons of broth from a saucepan to the egg-lemon mixture and stir.
Pour the mixture into the soup gradually, stirring constantly. Cook over low heat for literally 2 more minutes, continue stirring.
Sprinkle with herbs before serving.