Meatball Lemon Soup Recipe - Allrecipes.com
  • READY IN 55 mins

Meatball Lemon Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Fill a large soup pot three-quarters full with water and bring to a boil.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2003

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.

 
Most Helpful Critical Review
Jun 13, 2005

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.

 

7 Ratings

Aug 31, 2006

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.

 
Jan 26, 2008

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!

 
Mar 08, 2005

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.

 
Oct 08, 2003

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!

 

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Nutrition

  • Calories
  • 578 kcal
  • 29%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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