Soup with meatballs

Ingredients for 4 servings:

• 400 g minced beef
• 4 sprigs of parsley, chopped
• 2 onions, chopped
• 3 tbsp long grain rice
• 1 tsp salt
• ½ tsp pepper
• 2 tbsp flour
• 3 tbsp olive oil for frying
• 600 ml water, boiling hot
• 2 spring onions, cut into rings
• 1 carrot(s), finely chopped
• 1 egg yolk
• ½ lemon(s), peel wedges and juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Turkish

Knead the ground meat, 2 chopped parsley stalks, 1 chopped onion, rice, salt, and pepper thoroughly until smooth. Then dust a shallow plate with flour. Take approximately walnut-sized pieces of the ground meat mixture, roll them between your palms to form round dumplings, and coat them in flour. Chill the plate with the finished dumplings in the refrigerator. Heat the olive oil in a saucepan, sauté the second chopped onion, and then the carrots for a few minutes. Pour in water and bring to a boil. Reduce the heat and add the ground meatballs and spring onions. Simmer gently for about 20-25 minutes, until the kofte (dumplings) are tender. Whisk the egg yolk with lemon juice. Slowly add about 1-2 ladles of the soup liquid, stirring constantly. Then carefully stir the egg and lemon mixture into the soup and remove from the heat. Important: do not overcook! Season with salt. Serve promptly with lemon wedges and the remaining parsley. Tip: If desired, you can omit the thickening of the soup with egg yolk and lemon.