Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Egg and Lemon Soup (The Way My Children Like It) Recipe
    Lost? Site Map

    Egg and Lemon Soup (The Way My Children Like It)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Catherine Robson's Note:

    If I ask the kids to choose what they would like for dinner - they always ask for "Egg & Lemon soup... the one with the meat balls" I have tampered with this recipe so much that the print-out is all but scribble. We like our soup with zing & custard like thickness.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large soup pot combine water, chicken stock & dill paste & bring to a boil.
    2. 2
      Meanwhile make meatballs - combine ground beef, crushed garlic, dried oregano, 1 egg, salt & white pepper.
    3. 3
      Knead mixture & roll into tablespoon sized meatballs & place on a clean plate as you go.
    4. 4
      Once the stock is boiling, drop the meatballs into the pot one by one & then add onion, carrots& zucchini.
    5. 5
      Stir & return to the boil.
    6. 6
      Drop heat down to a simmer & place lid on pot. Cook for approx 40 minutes until the onions are translucent.
    7. 7
      Stir in the risoni pasta & cook for 8 minutes with lid on.
    8. 8
      Meanwhile, in a medium sized bowl whisk the 4 remaining eggs & slowly drizzle the lemon juice in as you go.
    9. 9
      Once the pasta is cooked, slowly drizzle 3 ladles of the hot soup into the eggs whisking as you go ( you may need a helper).
    10. 10
      Then stir the egg mixture into the soup over a low heat until it thickens nicely. (Do not let the soup boil or the soup will split).
    11. 11
      Serve immediately & enjoy.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Egg and Lemon Soup (The Way My Children Like It)

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.1
     
    Calories from Fat 148
    41%
    Total Fat 16.5 g
    25%
    Saturated Fat 6.1 g
    30%
    Cholesterol 252.2 mg
    84%
    Sodium 194.5 mg
    8%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.9 g
    19%
    Protein 32.1 g
    64%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites