Heat the oil in a pot, add the water and some of the juice of the lemon and bring to a boil.
StovePotJuicer
2
Peel the potatoes and cut into large cubes. Add to the boiling soup with the soup powder, parsley, salt and black pepper and bring to a boil.
PeelerKnifeCutting board
3
Grate the gluten-free bread on a grater.
Grater
4
Mix the ground meat with the gluten-free bread, parsley, egg, salt and black pepper until evenly combined.
5
With wet hands, shape patties.
💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
6
Drop the meatballs into the soup one at a time, adding each only when the soup is boiling.
7
When all the meatballs are in the pot and the soup is boiling, partially cover. Turn down the heat and simmer gently 20 minutes.
⚙ SimmeringStovePotLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8
Turn off the heat. Beat the yolk with the rest of the lemon juice and quickly stir it into the soup in the pot. The soup will turn cloudy and change color.
BowlWhisk
9
Serve and also set bowls of cooked white rice on the table.
598calories
30 gprotein
49 gcarbs
31 gfat
● protein 20%● carbs 33%● fat 47%
Per serving (794 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Ground meat: measured by weight (g) in this recipe · 254 kcal per 100 g · More about Ground meat →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Juicer· Also works: Blender (Blend, then strain through cloth)
