Ronnie's Notes
I’ve made this tangy soup without the meatballs and it’s wonderful as a first course. Add the meat and it’s hearty and satisfying enough for dinner. When I don’t include the meat I sometimes use vegetable stock, making it fine as a first course for a dairy dinner.
Instructions
Place the ground turkey, onion, mint, dill, and lemon peel in a bowl and mix the ingredients gently to distribute them evenly.
Shape the meat into small (1-inch) balls.
Roll the balls in flour to coat the surfaces.
Heat the chicken stock to a simmer in a soup pot over medium heat.
Add the rice and drop in the turkey meatballs.
Cook, covered, for 12– or until the rice is tender but still firm.
Add the spinach and cook for .
Mix the 1 tablespoon flour and lemon juice until smooth.
Add the eggs to the flour mixture and beat the ingredients until smooth and thoroughly blended.
Gradually add a 1/2 cup of the hot soup to the egg mixture.
Pour the egg mixture into the soup and cook, stirring gently once or twice, for 2– or until the soup thickens.
Season to taste with salt and pepper.
Makes 4–6 servings.