Spicy Meatball Stew with Potatoes, Carrots
A traditional Greek Meatball soup with a spicy and lemon flavored taste.
Ingredients
- 500 grams Beef Minced Meat
- ½ cup Long Grain Rice
- 1 medium size Onion (finely chopped)
- 1 Large Carrot (slice)
- ½ cup Dill
- ½ cup Parsley
- 3 cups Potatoes (cubed)
- 1/4 cup Chili Pepper Flakes
- 1 tbsp Salt
- 1 liter Vegetable stock
- 1 liter Water
- 3 Eggs beaten
- 40 grams Corn Flour
Instructions
- Wash Potatoes & Carrots. Peel, slice Carrots and cube the Potatoes.
- Add the water into a large pot along with the Vegetable stock, carrots and potatoes and boil for 10 minute.
- Finley chop Parsley and Dill and add In a large bowl along with the beef, onion, and chili flakes.
- Shape mixture into small meatballs and set aside.
- Beat Eggs with Corn Flour. Dip a large soup spoon into the the soup while cooking and pour into the egg mixture, continue to beat. You might need about 3 dips.
- Pour Egg mixture into meatball soup and cook for another 10 minutes maximum. Serve hot
