How to make it

  • In a large bowl, mix together the pork, garlic, onion, lemon zest, mint, parsley and egg yolk.
  • Add the bread crumbs, milk, salt and pepper and mix well.
  • Form mixture into 3/4 inch meatballs.
  • Place on an oiled baking sheet and bake the meatballs until done,about, 25 minutes.Reserve.
  • Bring the stock to a boil in a soup pot.
  • Add the rice, salt and pepper.
  • Lower heat and simmer slowly, uncovered, until the rice is done but still firm, about 15 minutes.
  • Strain the rice from the stock, reserving stock, Once cool, combine the stock with the meatballs.
  • Combine the eggs and cream. Reserve. Chiffonade the spinach, reserve.
  • To serve: Heat the meatballs and rice with a little stock in a sauté pan.
  • Add the spinach chiffonade and reduce stock by half.
  • Next temper the eggs and stir mixture into the stock pot and add the meatball, rice and spinach.
  • Add lemon juice to taste.
  • Garnish with parsley and mint.
  • Yield:1gallon

Reviews & Comments 5

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    " It was excellent "
    zoeb ate it and said...
    I love this combo. I used to make a similar soup. Yumyumyum!
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    " It was excellent "
    juels ate it and said...
    Yummo! This does sound wonderful! The picture looks beautiful!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    Hey Tink,had to take some time off after that avatar hallucinations. I just stopped by and wow, this sounds so good, But I think I will have to half it......:)
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    sounds good ... like Greek Lemon soups..^5
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    YUMMY! I remember my nouna (godmother) making me lemon soup but never tried it with meatballs before - I will have to try this thanks for posting Tink - I wish I could give you a 10.
    Was this review helpful? Yes Flag

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