• Life After Cancer
• Cookbook
• Greek Meatball Soup

Greek Meatball Soup

I am a breast cancer patient myself and a caregiver of my husband who is a recently operated esophageal cancer patient. Following his operation, he has great difficulty with swallowing, significantly decreased appetite, and a reduced sense of taste and smell. Since I find that his eating difficulties are very similar to those of head and cancer patients, I would like to share one of his favourite and most comforting dishes.

Maria, Greece

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

1/2 cup finely chopped parsley, finely chopped

1 small diced onion

1 egg

1/4 cup flour

For the sauce

1/4 cup fresh lemon juice
2 egg

Cooking instructions

For the meatballs

1. In a large bowl add the minced meat, diced onion, rice, parsley, salt, pepper, beaten egg and olive oil
2. Mix well with your hands
3. Shape your meatballs to about the size of a walnut, and sprinkle with flour
4. Add the meatballs to 1.5L of boiling water, reduce the heat and cook for half an hour
5. Remove any froth which forms on top with a slotted spoon

For the sauce

1. Separate the egg yolks from the whites
2. Whisk the egg whites in a large bowl
3. Add the yolks and a drop of water and continue to whisk
4. Slowly add the lemon juice and continue to whisk
5. Slowly add 1 cup of meatball broth and continue to whisk

To serve

1. Pour the sauce into the meatball broth
2. Rest for ten minutes to allow the soup to thicken
3. Serve hot with ground pepper and parsley on top

Nutritional Information