Ingredients FOR THE MEATBALLS 500 gr ground beef 1 egg 1 medium onion, grated or very finely chopped 1 carrot, finely grated 1/4 cup olive oil 1/4 cup medium-grain white rice 2 tbsp dill, finely chopped 2 tbsp parsley, finely chopped Salt Freshly ground pepper FOR THE SOUP 4 tbsp olive oil 1 carrot, diced small 1 small celery root, diced small (300g) 1 potato, diced small 1 leek, finely chopped 1½ lt warm water 2 eggs 2 medium-sized lemons 1 tbsp cornstarch A little dill, finely chopped Freshly ground pepper Equipment Pot TAGS MEAT CARROT KIDS' RECIPES MAIN COURSES GREEK TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients FOR THE MEATBALLS 500 gr ground beef 1 egg 1 medium onion, grated or very finely chopped 1 carrot, finely grated 1/4 cup olive oil 1/4 cup medium-grain white rice 2 tbsp dill, finely chopped 2 tbsp parsley, finely chopped Salt Freshly ground pepper FOR THE SOUP 4 tbsp olive oil 1 carrot, diced small 1 small celery root, diced small (300g) 1 potato, diced small 1 leek, finely chopped 1½ lt warm water 2 eggs 2 medium-sized lemons 1 tbsp cornstarch A little dill, finely chopped Freshly ground pepper Instructions Soak the rice in a bowl of water while you prepare the other ingredients. Rinse well and drain before using. In a large bowl, combine the ground beef, egg, drained rice, grated onion, grated carrot, olive oil, herbs, salt, and pepper. Knead the mixture thoroughly until the meat becomes lighter in color and well combined. Shape into small meatballs, about the size of a walnut, and arrange them on a tray. SOUP Peel and dice all the vegetables into evenly sized small cubes Heat the olive oil in a pot and sauté the vegetables for 2–3 minutes. Add the water and bring to a boil. Gently add the meatballs, season with salt, and cover the pot. Lower the heat and simmer for 25-30 minutes. Taste and adjust the seasoning, if needed. Reduce the heat to the lowest setting and wait until the simmering subsides completely before proceeding with the egg-lemon sauce. In a small bowl, mix the lemon juice with the cornstarch. In a separate bowl, whisk the egg whites until soft peaks form. Add the yolks and continue whisking. ALTERNATIVE SAUCE Thin the lemon-cornstarch mixture with 1½ cups of hot broth from the soup, adding it slowly while whisking constantly. Gradually pour this into the beaten eggs, whisking continuously to combine. Pour the egg-lemon sauce back into the pot, gently shaking the pan by the handles to blend—do not stir. Finish by adding a little finely chopped dill for extra freshness and aroma. Tips If you plan to reheat the dish later (always on very low heat), adding cornstarch to the egg-lemon mixture helps prevent curdling. TAGS MEAT CARROT KIDS' RECIPES MAIN COURSES GREEK TRADITIONAL FOODS WHAT TO COOK TODAY
