Lemon Meatball Soup
Tender meatballs, a light lemon broth, and simple pantry ingredients come together in a comforting, everyday soup.
Servings: 4
Ingredients:
- 1 lb. ground beef
- 1/3 cup rice, washed
- 1 onion, medium, finely grated
- 1 egg
- 6 cups water
- 2 tbsp avocado oil
- 2 tbsp flour
- 1 lemon, juiced
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- In a bowl, combine ground beef, rice, grated onion, egg, salt, and black pepper. Mix gently until combined.
- Shape into small meatballs, about hazelnut or large marble size.
- Bring water to a boil in a pot. Add salt and avocado oil.
- Add the meatballs and cook until the rice inside softens and the meatballs are fully cooked.
- In a bowl, whisk lemon juice, flour, and a pinch of salt until smooth.
- Whisk a ladle of hot cooking liquid into the lemon mixture, then slowly pour it into the pot while stirring continuously. This helps the sauce blend smoothly without curdling or forming lumps.
- Simmer for 5 more minutes.
- Serve hot. Bon appétit.
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven
Notes:
Form the kitchen
- Grate the onion and squeeze out the excess juice so the meatballs hold their shape.
- Start with slightly less lemon if yours is very large or extra tart, then adjust to taste.
- The soup thickens slightly as it sits. Add a splash of hot water when reheating if needed.
- Add a pinch of dried mint or parsley for a fresh finish.
- Use ground chicken or turkey instead of beef.
- Make it heartier by increasing the rice.
- Add small cubes of carrot or potato if you like.
- Finish with a drizzle of olive oil just before serving.
- Serve with warm crusty bread or pita.
- Pair with a simple cucumber or green salad.
- Enjoy as a light main or a comforting starter.
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Nutrition:
Calories: 454 kcal | Carbohydrates: 20 g | Protein: 23 g | Fat: 31 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 121 mg | Sodium: 112 mg | Potassium: 421 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 66 IU | Vitamin C: 16 mg | Calcium: 55 mg | Iron: 3 mg
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Meatballs
WHY WE LOVE IT
The smallest ones are often the most loved, made with patience, cooked gently, and shared warm at the table. These tiny meatballs are soft, fresh, and fun to eat.
A LITTLE STORY
No one knows who made the first meatball. Every culture has its own version, created as a way to feed everyone by making the most of the meat and adding bread to stretch portions. Maybe that’s why meatballs feel so sincere.
DID YOU KNOW?
March 9 is National Meatball Day, and yes – there’s a record-holding meatball made in 2017 in South Carolina, US, that weighed over 1,700 pounds (770 kilograms) and took five days to cook.