Turkish Meatball Soup with Lemon, Egg Yolk & Dill

Gluten free, dairy free and a great way to enjoy bone broth as well as Stoltzfoos egg yolks, which produce a creamy consistency in the broth without the use of cream or milk.

Serves 4-6

For the Meatballs

  • 1lb ground lamb, beef, or half and half mixed (pork could work too)
  • 1 onion grated or finely minced in the food processor
  • 1 tablespoon uncooked rice, soaked in cold water for 1 hour & drained (or left dry & pulverized a bit in a coffee grinder/spice grinder)
  • 1 small bunch of fresh dill, chopped
  • 1 small bunch of fresh parsley (curly or flatleaf), chopped
  • 1 tsp salt

For the cooking liquid

  • 1.5pints-1 quart broth (chicken, turkey, lamb, duck, or beef)
  • 2 carrots, peeled & diced
  • 2 potatoes, peeled & diced

For the Sauce

  • 2-4 raw egg yolks
  • juice of 1-2 lemons
  • salt & pepper

Knead the meatball ingredients together & shape into very small meatballs (they will expand when cooked, so you want them to end up bite-sized). Set aside or refrigerate.

Heat the broth in a pot together with the carrots. Bring to a boil and simmer for 10 minutes. Then drop the meatballs in. Cover the pot and bring it to a boil again. Reduce the heat and simmer for 15-20 min.

Add the potatoes and extra liquid of necessary and simmer for another 15-20 min until the rice in the meatballs is cooked.

Beat the egg yolks together with lemon juice in a bowl. Now add 1-2 ladles full of the hot broth from the soup into the bowl and quickly whisk it together. Now pour that liquid into the soup pot and stir well but do not let it boil again. Season with salt & pepper.

This soup can be easily reheated the next day.

 

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