Egg And Lemon Soup (the Way My Children Like It)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 700 g lean ground beef
• 1/2 teaspoon minced garlic clove
• 1 tablespoon dried oregano
• 5 large eggs (1 for the meatballs & 4 for the soup)
• salt & pepper (to taste)
• 8 cups water
• 7 teaspoons chicken stock
• 115 g dill (i use a tube of dill paste)
• 1 large onion (peeled & roughly chopped)
• 3 large carrots (peeled & roughly chopped)
• 2 zucchini (roughly chopped)
• 1/3 cup risoni (small rice shaped pasta)
• 1/2 cup fresh lemon juice

Recipe

• 1 in a large soup pot combine water, chicken stock & dill paste & bring to a boil.
• 2 meanwhile make meatballs - combine ground beef, crushed garlic, dried oregano, 1 egg, salt & pepper.
• 3 knead mixture & roll into tablespoon sized meatballs & place on a clean plate as you go.
• 4 once the stock is boiling, drop the meatballs into the pot one by one & then add onion, carrots& zucchini.
• 5 stir & return to the boil.
• 6 drop heat down to a simmer & place lid on pot. cook for approx 40 minutes until the onions are translucent.
• 7 stir in the risoni pasta & cook for 8 minutes with lid on.
• 8 meanwhile, in a medium sized bowl whisk the 4 remaining eggs & slowly drizzle the lemon juice in as you go.
• 9 once the pasta is cooked, slowly drizzle 3 ladles of the hot soup into the eggs whisking as you go ( you may need a helper).
• 10 then stir the egg mixture into the soup over a low heat until it thickens nicely. (do not let the soup boil or the soup will split).
• 11 serve immediately & enjoy.