Meatball Soup


1/2 pound ground beef
1/2 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2-1/4 quarts chicken broth
1/8 cup lemon juice
3 eggs
salt and pepper


Combine the beef, oats, onion and parsley. Form into small balls the size of a walnut. Heat the broth to boiling and drop in the meatballs. Simmer, covered, for 45 minutes.

Just before serving, combine the eggs and lemon juice and beat until thoroughly blended. Remove the meat-balls from liquid and distribute among S to 10 soup bowls. Slowly pour the broth into the egg mixture, beating constantly. Add salt and pepper to taste at this point. Pour over the meatballs and serve immediately.


8-10 servings.

Leave a Comment