Directions:
- Combine meat, onion, ride or bread crumbs, 1/4 cup of the parsley, mint or dill, and 1 egg in bowl. Season with salt and pepper. Knead mixture until well blended. Form into tiny meatballs, 1/2 inch in diameter.
- Heat broth in a large saucepan. Add meatballs, reduce heat to low, cover, and simmer until meatballs are cooked (about 30 minutes).
- Beat remaining 2 eggs in a bowl until frothy. Gradually beat in lemon juice. Then gradually beat in about 1 1/2 cups hot soup, beating constantly to prevent curdling. (This tempers eggs so they won't scramble when added to the soup.)
- Continue to beat until thickened, slowly stirring egg mixture into hot soup. Heat through. Do not allow soup to boil. Ladle into bowls, sprinkle with remaining 1/4 cup parsley. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.78 Kcal (1393 kJ) | ||
| Calories from fat | 176.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.61g | 30% | |
|---|---|---|---|
| Cholesterol | 200.55mg | 67% | |
| Sodium | 1422.33mg | 59% | |
| Potassium | 537.94mg | 11% | |
| Total Carbs | 13.22g | 4% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 28.55g | 57% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 48mg | 267% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.81 Kcal (234 kJ) | ||
| Calories from fat | 29.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 30% | |
|---|---|---|---|
| Cholesterol | 33.63mg | 67% | |
| Sodium | 238.54mg | 59% | |
| Potassium | 90.22mg | 11% | |
| Total Carbs | 2.22g | 4% | |
| Sugars | 0.61g | 15% | |
| Dietary Fiber | 0.3g | 7% | |
| Protein | 4.79g | 57% | |
| Vitamin C | 3.5mg | 35% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 8mg | 267% | |
| Calcium | 11.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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