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Tangy Lemon-Egg Soup with Tiny Meatballs

1 hr to make • Serves 4
Food & Wine

Meat

3/4 lb Ground lamb or turkey, lean

Produce

3 tbsp Dill
1 1/4 tsp Lemon, zest
2 tsp Mint
1/3 cup Sweet onion

Refrigerated

2 Egg yolks, large

Canned Goods

4 cups Chicken stock

Condiments

1/2 cup Lemon juice, fresh

Pasta & Grains

1/2 cup Grain white rice, medium

Baking & Spices

1 All-purpose flour
1 Kosher salt
1 Pepper, Freshly ground

Liquids

3 cups Water
Make this on Food & Wine
Patricia Burns Chubb
Patricia Burns Chubb • 1 year ago

Tangy Lemon-Egg Soup with Tiny Meatballs Recipe from Food & Wine