Meatball Soup with Egg-Lemon Sauce and Glace Rice

SERVINGS: 4 – 6

COOKING TIME: 60 – 70 MINUTES

INGREDIENTS

• 1 kg Ground Beef
• 100 g Glace Rice Tyroleza
• 10 tbsp Extra Virgin Olive Oil
• 1 Onion
• 4-5 Fresh Mint Leaves
• ½ Bunch of Fresh Parsley, Finely Chopped
• Salt, Pepper

FOR THE EGG-LEMON SAUCE

• 3 Eggs (yolks only)
• 2 tbsp Cornstarch
• 2 Lemons
• Salt, Freshly Ground Pepper

INSTRUCTIONS

1. Place the ground beef in a large bowl.
2. Peel and finely chop the onion, then add it to the ground beef.
3. Add the mint, rice, and parsley. Season with salt and pepper. Knead the mixture thoroughly by hand.
4. Pour 3 glasses of hot water into a pot, add the olive oil, and a little salt. Heat the pot over medium heat until it starts to boil.
5. Once boiling, shape the mixture into round meatballs and gently drop them one by one into the boiling broth.
6. When all the meatballs are added, simmer the dish over medium heat for about 30 minutes.
7. Dissolve the cornstarch in ½ glass of cold milk.
8. Beat the egg yolks with the lemon juice.
9. Add the dissolved cornstarch to the egg mixture.
10. Gradually, spoon some of the hot broth into the egg mixture while stirring constantly. Thicken the egg-lemon sauce over low heat.
11. Finally, pour the egg-lemon sauce into the pot with the meatballs, gently shake the pot to distribute the sauce evenly, and let it simmer briefly. Remove from heat and serve.