Egg and Lemon Soup (The Way My Children Like It)

1. 1

   In a large soup pot combine water, chicken stock & dill paste & bring to a boil.

2. 2

   Meanwhile make meatballs - combine ground beef, crushed garlic, dried oregano, 1 egg, salt & white pepper.

3. 3

   Knead mixture & roll into tablespoon sized meatballs & place on a clean plate as you go.

4. 4

   Once the stock is boiling, drop the meatballs into the pot one by one & then add onion, carrots& zucchini.

5. 5

   Stir & return to the boil.

6. 6

   Drop heat down to a simmer & place lid on pot.

7. 7

   Cook for approx 40 minutes until the onions are translucent.

8. 8

   Stir in the risoni pasta & cook for 8 minutes with lid on.

9. 9

   Meanwhile, in a medium sized bowl whisk the 4 remaining eggs & slowly drizzle the lemon juice in as you go.

10. 10

    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).

11. 11

    Then stir the egg mixture into the soup over a low heat until it thickens nicely.

12. 12

    (Do not let the soup boil or the soup will split).

13. 13

    Serve immediately & enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.