Greek meatball soup with egg and lemon

Ingredients for 4 servings:

• 500 g minced meat, mixed or beef
• 2 ½ liters of water
• 1 bunch of soup vegetables
• 4 m.-sized eggs
• 1 large onion(s)
• 1 bag of rice
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 lemon(s)
• 2 tsp olive oil, if using pure ground beef
• 1 tbsp vegetable broth
• 1 tbsp beef broth
• 1 tsp salt
• some pepper, black
• some chili
• Bread(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Greek home cooking, traditional, simple, delicious, child-friendly

Boil the water and add the cleaned vegetables. Also add the vegetable stock and beef stock. Simmer the vegetables slowly until al dente. In the meantime, season the minced meat (I prefer mixed meat) with thyme, oregano, a finely chopped onion, salt, pepper, and a pinch of chili. Add 2 eggs and 2 tablespoons of rice and mix well. Form small balls and then add them to the vegetable stock. Add the remaining rice and cook. When the loose rice is done, the balls are done too. Of course, you have to skim off the foam that forms on the meat… don’t forget! When everything is cooked, I remove the vegetables, because our son doesn’t eat them like that. Now separate 2 eggs. Mix the egg whites with the juice of one lemon and slowly add 3-4 tablespoons of warm soup, stirring well. Then you can add the lemon-egg white mixture to the soup, stirring well. It can become a fine egg custard. Then add the beaten egg yolk, stir well again, season with the remaining lemon, salt, pepper and chili if desired (it should already have a fresh, sour taste) and serve with bread!