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

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“If I ask the kids to choose what they would like for dinner - they always ask for "Egg & Lemon soup... the one with the meat balls" I have tampered with this recipe so much that the print-out is all but scribble. We like our soup with zing & custard like thickness.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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 & white 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.

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