Recipe: Greek Meatball Soup

Recipe and Images by Maja Baska

This is one of the most heartwarming soups out there. It is so simple and crazy delicious. I've taken this to many a pot luck and the pot is always scraped clean. It has a rich, sour flavour that is famous in Greek cooking. It will become a favourite!

GREEK MEATBALL SOUP

INGREDIENTS

500g mince meat (beef, lamb, pork all work well) we used Bundarra Berkshires

1 onion finely chopped

4 teaspoons salt (add 1 tsp to the balls, 3 tsp to broth)

50g long grain rice

3 eggs (1 for the balls, 2 for the broth)

Small bunch parsley, chopped

Small bunch dill, chopped (people usually use less dill than parsley... add to preference)

2 tablespoon olive oil (1 tablespoon for balls, 1 tablespoon for broth)

1tsp pepper

1.5 litre water or stock (I always use water and it is great)

1 lemon juiced

Sorrel (optional)

METHOD

Mix together the mince, onion, 1 teaspoon salt, rice, 1 egg, parsley, dill, 1 tablespoon olive oil, pepper to taste in a bowl. I used to roll the meatballs out and put them in the fridge for an hour or so, I always make this last minute, when I need meatball soup STAT so skip this step.

Boil up 1.5 litres of water or stock (add 3 teaspoons salt if using water) and 1 tablespoon olive oil.

Cook for 25mins. Remove from heat. In a separate small bowl crack two eggs and add the lemon juice. Stir well. Slowly add little bits of the hot soup broth to the mixture and stir. When you have roughly doubled the amount add the whole thing to the soup. You can add chopped sorrel now and it will wilt beautifully. Eat with crusty bread, you won't be disappointed!