Greek Meatball Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb ground beef (or 1 lb ground lean lamb)
• 1 cup onion, finely minced
• 6 tablespoons regular long grain rice (or 1/2 cup bread crumbs)
• 1/2 cup fresh flat-leaf italian parsley, chopped, divided in half
• 2 tablespoons fresh mint, chopped (or dill)
• 3 eggs, divided
• salt and pepper
• 6 cups swanson chicken broth (lowfat, low-sodium)
• 1/4 cup lemon juice

Recipe

• 1 combine meat, onion, ride or bread crumbs, 1/4 cup of the parsley, mint or dill, and 1 egg in bowl. season with salt and pepper. knead mixture until well blended. form into tiny meatballs, 1/2 inch in diameter.
• 2 heat broth in a large saucepan. add meatballs, reduce heat to low, cover, and simmer until meatballs are cooked (about 30 minutes).
• 3 beat remaining 2 eggs in a bowl until frothy. gradually beat in lemon juice. then gradually beat in about 1 1/2 cups hot soup, beating constantly to prevent curdling. (this tempers eggs so they won't scramble when added to the soup.)
• 4 continue to beat until thickened, slowly stirring egg mixture into hot soup. heat through. do not allow soup to boil. ladle into bowls, sprinkle with remaining 1/4 cup parsley. serve hot.