Recipe by GORGO
"Serve hot as a main dish with maybe some yogurt added in the bowl. Try substituting mint for the dill in the meatballs or cooking them in beef broth instead of water for variety. Add a couple of chile peppers if you're feeling daring."
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lean ground beef
uncooked white rice
dried dill weed
salt and pepper to taste
all-purpose flour for coating
lemon soup is an acquired taste. this one was good. its very similar to a lemon meatball recipe my greek great grandfather used to cook. thanks nikita ive been trying to find one of these recipies.
Difficult to make and the meatballs fell apart and made it as if I had never formed the meatball ingrediants into a ball at all.
I have made this several different times, I love it, have found that little less carrot and a lot less onion (I use dehyrated onion) helps hold the meatball together better.
I wanted to make this a little bit Greek-y so I made the meatballs with half ground beef and half ground lamb, and used fresh mint as well as dill (was aiming for a keftedes-type of flavor). Unfortunately, the meatballs completely fell apart. The soup tasted ok, but the sludgy/eggy texture wasn't great, and it looked really unappealing. Thanks anyway!
The lemon soup was good, and the meatballs were decent too. I was just not a fan of the combination. The lemon was far to bitter to be paired with the taste of the meat. It might be better if the lemon was not as strong, or if you used a more bland meat, such as chicken.
We really didn't care for this at all. Cooking the meatballs in broth would help, but I'm not sure if that would even be enough. Hope others have better results!
* Percent Daily Values are based on a 2,000 calorie diet.
Meatball Lemon Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 251
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