I’ve been noticing Greek meatball soup pop up a couple times on people’s blogs lately. Most likely due to the onset of fall and the urge for a bowl of something warm, hearty, and homemade. We are working through the meat in our freezer, which seems to contain copious amounts of chicken. As I wanted a change up, I took out some ground beef. Then I pulled out my favourite Greek cookbook (Vefa’s Kitchen) and found the recipe for Greek meatball soup with egg and lemon sauce.
Now the recipe does call for rice in the meatball mixture, so my goal was to make a low carb version by creating my own Greek inspired meatballs and use the egg and lemon sauce. Note that some recipes I looked at called for a thickening agent of corn flour, some for no thickener at all. Because I prefer a thick sauce vs. a broth version, I added just the slightest touch of Dixie Carb Counters Thick It Up. Just enough that it was still soup, but also had the texture of thick stewing liquid.
The result was a soup packed with flavorful meatballs that paired insanely well with the creamy sauce. All the best flavours in a Greek dish, found in one bowl.
Greek Meatball Soup
Ingredients
The Meatballs
- 1 1/2 lbs ground beef
- 1 1/2 small heads of roasted garlic
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon grainy Dijon mustard
- 1 small onion grated and then juices squeezed out
- 1 1/2 tablespoons minced garlic
- 1 egg
Other
- 4 cups broth
- 4 cloves of roasted garlic mashed (1/2 of a small head)
- Salt and pepper
- 2 eggs
- 4 tablespoons lemon juice
Instructions
- Mix all the meatball ingredients, then using a teaspoon as a scoop, form tiny meatballs. Place on a plate and then put in the fridge while you prepare the rest of the soup.
- In a large soup pot, place the broth, roasted garlic, and salt and pepper to taste. Bring to a roiling boil.
- Turn heat down to medium heat and gently place 12 - 14 meatballs in at a time, making is sure its still boiling before placing the next batch in.
- When all the meatballs are in, let simmer untouched for about 5 minutes before gently stirring.
- Let simmer for about 30 minutes.
- Whisk the eggs and lemon juice together in a bowl. Slowly add 1/4 cup of the liquid from the pot, whisking to mix.
- Slowly add in another 1/4 cup of broth, whisking while adding it.
- Gradually stir in the egg and lemon mixture back into the soup pot.
- Gently stir to mix then serve.
Notes
