Soups Recipes - Meatballs in Greek Broth

Ingredients

• 175 g/6 oz/1 1/2 cups minced (ground) lamb

• 100 g/4 oz/1/2 cup long-grain rice

• 1 size 5 egg, beaten

• 10 ml/2 tsp chopped mint

• Salt and freshly ground black pepper

• A little plain (all-purpose) flour

• 1.2 liters/2 pts/5 cups chicken stock

• 2 eggs

• Juice of 1 large lemon

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Method:

1. Mix the meat with the rice, size 5 egg, mint and a little salt and pepper. Shape into small balls and roll in the flour.

2. Bring the stock to the boil, drop in the meatballs and simmer gently for 15 minutes. Beat the eggs and lemon juice together in a large soup tureen.

3. Gradually strain the chicken stock into the egg mixture, whisking all the time. Add the meatballs and serve straight away.