Lemon Rice Meatball Soup
Recipe type: Soup
Cuisine: Greek
  • 2 quarts chicken broth
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 pound frozen meatballs
  • ½ cup basmati rice, rinsed and drained thoroughly
  • ⅛-¼ cup lemon juice
  • Zest of 1 lemon
  • ¾ cup fresh parsley, chopped
  • Pecorino Romano cheese, grated
  • Salt and fresh ground black pepper
  1. In a large Dutch oven or soup pot, heat the olive oil over medium heat
  2. Drop in the onions and cook for 5 minutes
  3. Add the meatballs and continue cooking for 2 minutes
  4. Stir in the rice and mix well
  5. Add ½ cup parsley and lemon zest
  6. Pour in broth and bring to a boil
  7. Reduce heat, cover and let simmer for 20 to 25 minutes
  8. Add lemon juice and taste
  9. Stir in remaining ¼ cup parsley and stir
  10. Taste for seasoning and top with grated Pecorino Romano
Recipe by eSoupRecipes at https://esouprecipes.com/greek-meatball-lemon-rice-soup