Test recipe page


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

  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

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