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Grandma Lee's Meatball Soup

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“In 1930, my Great-Aunt Lucy was a new bride, and mortified to realize that she didn't really know how to cook. She asked my Grandma Lee for help. Lucy showed me a stack of recipes in my grandmother's handwriting. She and I made this one together. Grandma hadn't made it for me, but my mother made the more traditional (and expensive version), Konigsburger Klopse, with white sauce and capers. This is the Depression Era version. All 5 of our kids now make this.”
READY IN:
55mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Combine meat, bread crumbs, and egg whites. Mix meatballs and place in kettle with 2 qts water.
  2. 2. Stir vinegar and egg yolks together. Mix well. Set aside.
  3. 3. Bring meatballs and water to a boil. Cover and simmer for 20 minutes.
  4. 4. Add vegetables and seasonings. Bring to boil and simmer for 15 minutes.
  5. 5. Bring to boil again. Ladle a little broth into the egg yolk and vinegar mix. Carefully add egg mix and stir so that it doesn't curdle.
  6. 6. Boil one minute. Remove from heat. Serve over pasta or potatoes or other grain.

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