Mediterranean Lemony meatball soup

A hearty Lemony meatball soup is a recipe, perfect for a cold winter’s day!  It is a meatball soup, which is full of Mediterranean flavors, juicy meatballs and finished off with a delicious egg lemon sauce.

This Lemony meatball soup is a classic delicacy made basically with meatballs and bulgur. It’s sounds really simple, but it’s simplicity of preparation and presentation, takes nothing out of it’s exquisite taste!

The secret ingredient for this extra creamy Lemony meatball soup is the egg lemon sauce that is often added in Mediterranean recipes and acts as a thickening agent, giving this soup a unique texture and flavour.

How to make the perfect Mediterranean Lemony meatball soup?

This Meatball soup recipe includes the traditional recipe for preparing an egg lemon sauce. It is the trickiest part in the recipe.

The most common mistake is that the egg lemon sauce curdles and gets lumpy. To prevent you from making this mistakes follow the guide to the perfect egg-lemon sauce:

1. Make sure that the eggs are at room temperature, so that they are not shocked and curdle from the hot broth.
2. The stock or soup should be warm but not boiling hot. When you are done cooking your stock or soup remove the pan from the stove and let it cool for 5minutes or add 1/2 a cup of cold water to halt the boiling process.
3. Add enough broth so that the egg mixture is at the same temperature as the broth of dish you are preparing.
4. A little trick for perfection – 1 tbsp of corn strarch isa guarantee for success. Into a bowl add the lemon juice and 1 tbsp of water, add the corn starch and whisk well until dissolved. Crack in the egg yolks and whisk very well. Add slowly some of the warm stock or soup and whisk quickly, add some more and whisk again so that the eggs warm up. Then pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Done!

Variations:

Replace the meatballs with boiled chicken or vegetables of your choice – potatoes, carrots, peas, cauliflower, broccoli.