|1 1/2 lbs||ground round|
|one medium||onion, minced|
|2 to 3 T||minced parsley|
|1/4 C||Minute rice|
|5 cloves||garlic, minced|
|one||egg, slightly beaten|
|6 C||homemade beef broth *|
|3 to 6 T||fresh lemon juice|
* Make like chicken broth but with beef soup bones instead of chicken
Thoroughly mix ground meat, onion, parsley, rice, garlic and egg. Shape in to very small meatballs: 3/4 - 1" in diameter.
Heat beef broth to boiling in very large pan. While broth heats, roll meatballs in flour.
Add meatballs to hot broth, cover and simmer 35 minutes.
Beat eggs and lemon juice until blended in medium bowl. Pour one cup of hot broth into egg mixture and stir briskly. Return to pan.
Heat soup gently without boiling, stirring constantly, until slightly thickened.
|Sodium content in milligrams|
|1 1/2 lbs||ground round||468|
|3 T||chopped parsley||6|
|1/4 C||Minute rice||3|
|6 C||homemade beef broth||720|
|4 T||fresh lemon juice||4|
|Recipe total = 1525 mg|
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