1. In a large soup pot combine water, chicken stock & dill paste & bring to a boil. 2. Meanwhile make meatballs - combine ground beef, crushed garlic, dried oregano, 1 egg, salt & white pepper. 3. Knead mixture & roll into tablespoon sized meatballs & place on a clean plate as you go. 4. Once the stock is boiling, drop the meatballs into the pot one by one & then add onion, carrots& zucchini. 5. Stir & return to the boil. 6. Drop heat down to a simmer & place lid on pot. Cook for approx 40 minutes until the onions are translucent. 7. Stir in the risoni pasta & cook for 8 minutes with lid on. 8. Meanwhile, in a medium sized bowl whisk the 4 remaining eggs & slowly drizzle the lemon juice in as you go. 9. Once the pasta is cooked, slowly drizzle 3 ladles of the hot soup into the eggs whisking as you go ( you may need a helper). 10. Then stir the egg mixture into the soup over a low heat until it thickens nicely. (Do not let the soup boil or the soup will split). 11. Serve immediately & enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
