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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Back of the Box Cooking cookbook. Courtesy of Campbell Soup Company. Ingredients:
1 lb ground beef (or 1 lb ground lean lamb) |
1 cup onion, finely minced |
6 tablespoons regular long grain white rice (or 1/2 cup bread crumbs) |
1/2 cup fresh flat-leaf italian parsley, chopped, divided in half |
2 tablespoons fresh mint, chopped (or dill) |
3 eggs, divided |
salt and pepper |
6 cups swanson chicken broth (lowfat, low-sodium) |
1/4 cup lemon juice |
Directions:
1. 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.
2. Heat broth in a large saucepan. Add meatballs, reduce heat to low, cover, and simmer until meatballs are cooked (about 30 minutes).
3. 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.)
4. 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.
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