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1
Combine the first 8 ingredients and make meatballs 1 inch diameter.
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2
Let them stand in the refrigerator.
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3
Put the vegetables in a large pot and cover with water.
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4
Add the 4 tbsp of live oil, salt and pepper and let simmer in medium heat for 20-30 minutes (the time will depend on how big the cubes of your vegetables are, so better check with a fork), until they are just becoming tender.
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5
Add the meatballs and let simmer for 20-25 minutes more.
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6
You should add more water if it evaporates.
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7
When meatballs and vegetables are cooked, remove from the heat.
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8
Beat the egg whites until they become frothy.
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9
Add the egg yolks and the juice of the lemon and beat until they are incorporated.
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10
Now this step is crucial if you don't want your eggs to be fried in the soup.
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11
Add one table spoon of hot soup in the bowl with the beaten eggs and stir.
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12
Repeat adding one tablespoon of hot soup at a time, until the egg and soup mixture is hot in itself.
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13
I think 1 cup of soup is enough for that.
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14
Then add the egg and soup mixture into the pot with the hot (not boiling) soup and gently stir.
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15
Serve with fresh grounded black pepper.
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16
Correction: Forgot to mention that it is usually served hot in cold winter days.
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17
But I find no reason why a cold serving wouldn't be appealing to some as a cold soup, as a reviewer mentioned.
