Description
A traditional Greek comfort soup featuring tender beef meatballs poached in a silky, creamy lemon-egg sauce with aromatic dill.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup uncooked white rice, soaked
- 1 egg (for meatballs)
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- Salt and black pepper to taste
- 2 tbsp olive oil
- 6 cups beef broth
- 2 eggs (for sauce)
- 1/4 cup fresh lemon juice
- 1 tbsp fresh dill for garnish
Instructions
- Combine ground beef, soaked rice, one egg, minced onion, garlic, and chopped dill in a bowl. Mix gently and roll into small meatballs.
- Heat olive oil in a large pot over medium heat. Sauté the onions (if using extra) until translucent.
- Pour in the beef broth and bring to a gentle simmer.
- Carefully drop the meatballs into the simmering broth. Cook for 15-20 minutes until they float.
- In a separate bowl, whisk together 2 eggs and lemon juice until frothy.
- Slowly whisk one ladle of hot broth into the egg mixture to temper it.
- Reduce pot heat to low. Slowly stir the tempered egg mixture into the soup. Stir for 2 minutes until thickened. Do not boil.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Poaching
- Cuisine: Greek