- Das Leben nach dem Krebs
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Ingredients
For the meatballs
500g ground veal
1/4 cup short grained starchy rice
1 teaspoon salt
Freshly ground black pepper (optional)
2 tablespoon olive oil
½ cup finely chopped parsley, finely chopped
1 small diced onion
1 egg
For the sauce
¼ cup flour
1/4 cup fresh lemon juice
2 egg
Cooking instructions
For the meatballs
- In a large bowl add the minced meat, diced onion, rice, parsley, salt, pepper, beaten egg and olive oil
- Mix well with your hands
- Shape your meatballs to about the size of a walnut, and sprinkle with flour
- Add the meatballs to 1.5L of boiling water, reduce the heat and cook for half an hour
- Remove any froth which forms on top with a slotted spoon
For the sauce
- Separate the egg yolks from the whites
- Whisk the egg whites in a large bowl
- Add the yolks and a drop of water and continue to whisk
- Slowly add the lemon juice and continue to whisk
- Slowly add 1 cup of meatball broth and continue to whisk
To serve
- Pour the sauce into the meatball broth
- Rest for ten minutes to allow the soup to thicken
- Serve hot with ground pepper and parsley on top
Nutritional Information
Serves 1 | Serves 2 | |
---|---|---|
Kcal | 500 | 1000 |
Protein (g) | 29 | 58 |
Lipids (g) | 35 | 70 |
Carbohydrates (g) | 18 | 36 |
Sugars (g) | 4 | 8 |
Fibre (g) | 1.2 | 2.4 |
Salt (mg) | 1500 | 3000 |