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  • 1 Tbsp. butter
  • 1 onion, divided
  • 4 cups broth
  • 1 lb. extra lean ground beef (and not just for the nutrition, but so you don't get a greasy broth!)
  • 1 tsp. salt
  • 1/2 cup uncooked white rice
  • 1 Tbsp. dried parsley or a couple Tbsp. fresh
  • dill, to taste
  • ground pepper, to taste
  • 4 eggs, divided
  • 1/2 cup fresh lemon juice (about 2 lemons)


  • Cut the onion in half.
  • Finely mince or grate one half and put in a medium sized bowl.
  • Dice the other half of the onion.
  • Add butter to saucepan or small casserole or stockpot to melt.
  • Add the diced onion and cook until translucent.
  • Add the broth to the pot and bring to a light boil.
  • Meanwhile, make the meatballs.
  • To the grated/minced onion, add the beef, salt, parsley, dill, ground pepper, uncooked rice and 1 beaten egg.
  • Form the mixture into 1" meatballs (you will get around 25 or so).
  • Drop the meatballs into the broth.
  • Reduce heat and simmer, covered, for about 20-25 minutes, until meatballs cook through and rice is done.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • In a medium bowl, whisk the 3 remaining eggs with the lemon juice until combined.
  • Slowly drizzle 2 ladles of the broth from the meatballs into the egg/lemon mixture, stirring continuously so as not to scramble the eggs.
  • Slowly pour the egg/lemon/broth mixture back into the meatballs, again stirring continuously as you do so.
  • Season to taste again, if necessary.
  • Serve meatballs with a ladle of sauce (or as much as you want).

Categories: Greek  Soup  Soup 

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