Best Meatball Lemon Soup Recipes

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)

Steps:

• In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
• Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
• In a soup pot, bring the water or stock to boil and add the meatballs.
• Cook for 20 minutes.
• Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
• Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
• To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
• While beating all the while, gradually add the lemon juice.
• Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
• Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
• Serve hot, garnished with parsley.
• Serve this with feta cheese on the side- goes great with the little meatballs.

LEMON, ORZO, AND MEATBALL SOUP

Steps:

• Combine first 4 ingredients, 2 teaspoons lemon zest, and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoons each).
• Saute meatballs, in two batches, in 1 tablespoons hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned. Remove with a slotted spoon.
• Saute onion and next 2 ingredients in remaining 1 tablespoons hot oil in dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice,and remaining 2 teaspoons zest and 1/2 teaspoons rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 - 9 minutes or until pasta is almost tender.
• Stir in meatballs; simmer, stirring occasionally, 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

MEATBALL LEMON SOUP

Steps:

• Fill a large soup pot three-quarters full with water and bring to a boil.
• Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
• In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.