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“From the Back of the Box Cooking cookbook. Courtesy of Campbell Soup Company.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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