A delightful twist on the classic Greek meatball soup, enhanced with vibrant flavors and a creamy lemony broth.
Combine the ground beef, ground pork, minced onion, minced garlic, rice, chopped parsley, mint, oregano, salt, pepper, and one beaten egg in a large bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into walnut-sized meatballs and set them aside.
Use slightly wet hands to prevent the mixture from sticking while shaping.
Bring the water to a boil in a soup pot and gently add the meatballs.
Ensure the water is at a gentle boil to prevent the meatballs from breaking apart.
Add the chopped onion, celery, carrot, zucchini, and potato to the pot. Season with salt and pepper.
Cut the vegetables into uniform sizes for even cooking.
Simmer the soup on low heat, covered, for 20-25 minutes until the vegetables are tender.
Stir occasionally to prevent sticking.
Whisk the eggs in a bowl for 2 minutes, then mix in the cornflour and lemon juice.
Whisking the eggs thoroughly ensures a smooth and creamy sauce.
Gradually add a ladleful of hot broth to the egg mixture while whisking continuously.
Adding the hot broth slowly prevents the eggs from curdling.
Pour the egg mixture back into the soup pot and stir gently over low heat until the soup thickens slightly. Do not let it boil.
Keep the heat low to maintain the creamy consistency of the soup.
Serve the soup hot, garnished with fresh parsley.
Pair with crusty bread or a side of feta cheese for a complete meal.
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