Rice Meatball Soup

A soup that we can enjoy with great pleasure and soothe, warm and satiate a stubborn stomach from the first spoon. A wonderful, warm, rich soup with rice meatball & some vegetables.
This soup, with the unique Greek egg-lemon sauce, is so delicious that it is superior to the other colored versions.
If your tastes and culinary moods coincide with ours, try it!
Yours

work: 00h:30′

time: 1h:00′

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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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Ingredients (6 servings) ¾ kg minced meat 1 carrot cut into small cubes slightly chopped celery (optional) 1 carrot grated in blender 100g rice for soup 1 large onion grated in a blender ½ bunch of chopped parsley 5 tbsp olive oil 2 large eggs 1 large lemon, juice & lemon zest salt, pepper, paprika	Put all the ingredients in a large mixing bowl, except the chopped celery (if you use it), the diced carrot, the 1 egg, the olive oil and the lemon. Mix well until you have a homogeneous mixture. Put it in the fridge for a while.	In a large wide saucepan pour plenty of water, olive oil, a little salt and diced carrot. Bring to the boil.
From the minced meat mixture, shape walnut-sized balls and throw them in boiling water. The goal is to cover them all, so top up with hot water if needed. From time to time we skim with a slotted spoon.	Boil the food for at least 30´, making sure to add water to the pot, depending on how thick we want our soup. When the bagpipes are cooked and there is enough broth in the pot, remove from the heat. In a bowl, beat the egg white into a soft meringue, add the lemon juice and the yolk, beating the mixture well. With a deep tablespoon, take broth from the pot and mix it in the bowl with the eggnog, in order to equalize the temperatures.	Add the grated lemon zest. Then we empty the eggnog into the pot and by shaking the pot in a circular motion from the handles we stir it gently & we taste it. Serve the food hot, adding extra chopped parsley & freshly ground pepper.

Velvet Egg-Lemon Soup

For a velvety, dense and special eggnog soup, dissolve a tablespoon of corn flour in a little cold water and add it to our soup at the end of cooking.

Related

Rice Meatball in the Oven

Rice meatballs with the known, traditional flavor but with a different way of cooking the classic recipe, that most know, and which gives them another texture and another flavor.
Minced meat, rice, aromatic herbs and lemon juice are the ingredients for delicious, baked, rice meatballs. The addition of lemon zest to the flour, with which we flour them is the magic material that will give them a special flavor and elevate their taste.

Cabbage Rolls

Cabbage Rolls, very tasty, with many spices, cooked in a pot on carrots and leeks. The difference, which characterizes this dish is that the meat is cut into very small cubes. The process is more complex but the result is much more delicious than if we used plain mince.
With the same stuffing we make and red/purple cabbage rolls, with red cabbage. They have a little sharper and peppery taste.

Stuffed Cabbage Rolls

Favorite Stuffed cabbage rolls for the people of Central and Northern Europe, Russia, the Balkan countries, Middle East, and many other.
From the Polish Golabki, bathed in melted lard or tomato sauce to our own cabbage, with fine, velvety Greek egg and lemon sauce, few will resist the challenge.
Step-by-step instructions to facilitate all those who decide to make them, with their hands and enjoy them at their family table.

Author Zambia G. Sifaki