The meatballs are not fried separately here, they cook directly in the boiling liquid. That is why the flour in the mixture is essential: it is what holds them together. Leave it out and the meatballs disintegrate and cloud the soup.
Ingredients
For the meatballs
For the soup
For the egg-lemon thickening
Method
-
Knead the meatball mixture
Knead the mince, onion, rice, flour, salt and pepper for 5 minutes. A well-kneaded mixture will not fall apart.
-
Roll the meatballs
Roll them to the size of hazelnuts. Wetting your hands stops them sticking.
-
Make the base
Fry the tomato paste in butter for 1 minute, add the water and bring to the boil.
-
Cook the meatballs
Drop the meatballs into the boiling liquid one by one. Boil for twenty minutes, until the rice inside is cooked. Do not stir for the first 5 minutes.
-
Make the tempering mixture
Whisk the egg yolk, lemon juice and flour, then warm it by slowly adding hot liquid from the pan.
-
Combine
Pour it in, stirring, bring to the point of boiling and turn off the heat.
Tips
- Do not stir for the first five minutes after the meatballs go in; stirred before their surfaces set, they break up.
- Fine bulgur works instead of rice and cuts 5 minutes off the cooking time.
- Put the lemon in the tempering mixture; added separately to the pan it splits the egg on contact.
Nutrition
Values are per serving and approximate.