Ingredients (Serves 4)
- 1 pound lean ground beef
- 1/2 cup medium grain rice
- 1 small red onion
- 2 lemons
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons dried dill
- 1 cup water (to make the meatballs)
- 5-8 cups water for the broth
Time - 60 minutes
- Preparation - 20 minutes
- Cooking - 40 minutes
Preparation
- In a medium size pot, bring 5-8 cups of water to a boil (you'll want enough water to cover all of the meatballs)
- Peel and grate the onion using a grater or food processor
- In a large bowl, mix together the ground beef, rice, grated onion, olive oil, salt, dill, and cup of water
- Once the water in the pot reaches a boil, using spoons or your hands, shape the rice and beef mixture into small balls about the size of a golf ball
- Once formed, drop the uncooked meatball into the boiling water, repeating the process until all of the beef and rice mixture has been formed into balls and added to the pot
- Reduce to a simmer and cook for 40 minutes until the meatballs are fully cooked
- Add the juice of two squeezed lemons to the broth
- Sprinkle with some chopped fresh dill and serve with a few slices of lemon on the side for those that wish to add more lemony flavor to the soup