4 Serves
87 Mins
In a large bowl, combine ground beef, rice, and egg. Season with salt and black pepper, then shape the mixture into small, uniform meatballs.
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MalaysianVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
46 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
664 mg / 1,250 mgPotassium
722 mg / 4,700 mgSodium
1967 mg / 2,300 mgZinc
12 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
321 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
In a large pot, bring the beef or chicken broth to a gentle simmer over the stove.
Carefully drop the meatballs into the simmering broth and cook until they are tender and the rice is fully cooked through.
In a separate bowl, whisk the eggs and lemon juice together. Slowly temper the mixture by adding a ladle of hot broth, then stir it back into the pot to thicken the soup.
Adjust seasoning with salt and pepper as needed and serve the soup hot.
22
g157
g28
g
Indian
Colombian