Rating: 3.29 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Serve hot as a main dish with maybe some yogurt added in the bowl. Try substituting mint for the dill in the meatballs or cooking them in beef broth instead of water for variety. Add a couple of chile peppers if you're feeling daring.

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large soup pot three-quarters full with water and bring to a boil.

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  • Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.

  • In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.

Nutrition Facts

578 calories; protein 29.2g; carbohydrates 51.8g; fat 27.9g; cholesterol 164.3mg; sodium 155.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
12/06/2003
lemon soup is an acquired taste. this one was good. its very similar to a lemon meatball recipe my greek great grandfather used to cook. thanks nikita ive been trying to find one of these recipies. Read More
(8)

Most helpful critical review

Rating: 1 stars
06/14/2005
Difficult to make and the meatballs fell apart and made it as if I had never formed the meatball ingrediants into a ball at all. Read More
(4)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/05/2003
lemon soup is an acquired taste. this one was good. its very similar to a lemon meatball recipe my greek great grandfather used to cook. thanks nikita ive been trying to find one of these recipies. Read More
(8)
Rating: 4 stars
08/31/2006
I have made this several different times I love it have found that little less carrot and a lot less onion (I use dehyrated onion) helps hold the meatball together better. Read More
(5)
Rating: 1 stars
06/13/2005
Difficult to make and the meatballs fell apart and made it as if I had never formed the meatball ingrediants into a ball at all. Read More
(4)
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Rating: 3 stars
01/27/2008
I wanted to make this a little bit Greek-y so I made the meatballs with half ground beef and half ground lamb and used fresh mint as well as dill (was aiming for a keftedes-type of flavor). Unfortunately the meatballs completely fell apart. The soup tasted ok but the sludgy/eggy texture wasn't great and it looked really unappealing. Thanks anyway! Read More
(3)
Rating: 2 stars
03/08/2005
The lemon soup was good and the meatballs were decent too. I was just not a fan of the combination. The lemon was far to bitter to be paired with the taste of the meat. It might be better if the lemon was not as strong or if you used a more bland meat such as chicken. Read More
(3)
Rating: 5 stars
10/08/2003
We really didn't care for this at all. Cooking the meatballs in broth would help but I'm not sure if that would even be enough. Hope others have better results! Read More
(3)
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