How to make it

  • Mix first 7 ingedients together and form into tablespoon sized balls.
  • Boil 6 cups of water and gently add the meatballs to simmer, uncovered, for about 25 minutes.
  • Remove meatballs from pot with a skimmer and set aside.
  • Strain out a cup of the cooking broth and set aside, discarding the remainder.
  • Rinse out your pot well and melt the butter.
  • Add the flour to melted butter and stir on low heat to make a roux; make sure it does not burn.
  • Add the cup of reserved broth and continue to stir over low heat until it starts to thicken.
  • In a food processor, combine 2 eggs and the juice of 2 lemons.
  • Combine this egg lemon mixture with the roux, slowly, while stirring to desired thickness.
  • Add the reserved meatballs and cook on low for another 3 minutes, gently so as not to break them.
  • Contributor: mom

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    Love the addition of rice here! These sound so yummy!
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    " It was excellent "
    pleclare ate it and said...
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    " It was excellent "
    lacrenshaw ate it and said...
    Absolutely delightful, desp, as is your backstory! I'm looking forward to making these soon. Love that lemon... my thanks and my five, my friend.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    gotta love it thanks high5
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