Soup
Sour Meatball Soup
Tiny rice meatballs and vegetables finished with egg and lemon: a soup that is a meal.
- Gluten-free
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
How many servings?
- 250 g ground beef
- 4 tbsp rice
- 1 onion
- 1½ tsp salt
- 1 pinch black pepper
- 1 carrot
- 1 potato
- 6 cups (1200 ml) water
- 1 egg
- 3 tbsp lemon juice
Method
- Grate the onion; knead the beef with half of the rice, the onion, half of the salt and the pepper and roll chickpea-sized meatballs.
- Dice the carrot and potato and bring them to the boil in a pot with the water.
- Add the meatballs, remaining rice and salt. Bring to a boil, then reduce the heat and simmer for about 20–25 minutes, until the meatballs, rice and vegetables are fully cooked.
- Whisk the egg with the lemon juice and slowly beat in a ladle of the hot broth.
- Slowly pour the tempered mixture into the pot, stirring constantly. Cook gently over low heat for about 2–3 minutes without boiling, until heated through, then serve.