Description
Our recipe for meatball soup uses brown rice as it contains more vitamins and fiber. It is the preferred option for diabetics but should also be for everyone else, as well.
Ingredients
Scale
- 500 gr. ground beef
- 1 medium onion, finely chopped
- 120 gr. brown rice for risotto, (boiling at 10΄)
- 1/4 cup dill
- 2 tbsp. fresh mint
- salt,
- freshly ground pepper
- 1 carrot in small pieces
- 4 tbsp. olive oil
- 1 1/2 liters of vegetable broth
- 2 egg yolks
- 1 tbsp. corn flour
- juice of 2 lemons
Instructions
- Put the minced meat, rice, dill and chopped mint, salt, pepper, olive oil in a bowl and knead well.
- Shape meat mixture into 20 balls.
- Place the meatballs in a single row, in a large saucepan.
- Add the vegetable broth and the carrot and cover with the lid. The broth should cover the meatballs. If it does not cover them, add a little water.
- Simmer over low heat for 30΄-40΄mins.
- Once the simmering is over, prepare the avgolemono.
- Whisk the egg yolks, corn flour, juice of 2 lemons, a little salt and in a bowl.
- Slowly pour a tablespoon of the broth into the avgolemono whisking constantly.
- Pour it all at once into the pot and stir gently for 30 seconds or until it starts to bubble.
- Remove from the heat immediately and serve.
Notes
Cook’s Tip
We chose a variety of brown rice that boils quickly. Some types of brown rice take a long time to boil and are not suitable for our recipe.
Doctor’s Tip
Brown rice is suitable for everyone, young and old. It has more B-complex vitamins than white and a better glycemic index.
Nutrition
- Serving Size: 1 μερίδα
- Calories: 484
- Sugar: 2,6 gr
- Fat: 23,8 gr
- Carbohydrates: 29 gr
- Fiber: 2,4 gr
- Protein: 37 gr