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- Preparing Time: 2 hours
- Total Time: -
- Served Person: 8
- 1/2 teaspoon dried parsley
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 1 lemon, juiced
- 3 quarts water
- salt and ground black pepper to taste
- 2 egg whites
- 2 tomatoes, chopped
- 1 pinch dried dill weed
- 2 egg yolks
- 1/2 onion, finely chopped
- 1/2 teaspoon dried dill weed
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 teaspoon garlic and herb seasoning blend (such as mrs. dash®)
- 1 tablespoon oil, or to taste
- 3 carrots, grated
- 1 parsley root, grated
- 3 stalks celery, halved
- 1/4 cup rinsed medium-grain rice
- 1 teaspoon lovage leaves
- 1/2 (8 ounce) carton sour cream
- Carbohydrate 15.4
- Cholesterol 93
- Fat 14.2
- Protein 13.4
- Sodium 126
- Calories 242 calories;
Heat oil in a 6-quart pot over medium heat. Add carrots, red bell pepper, 1 red onion, and parsley root; cook and stir until slightly softened, 10 to 15 minutes. Pour in water. Add tomatoes and celery. Simmer until flavors combine, about 30 minutes. Mix ground beef, 1/2 onion, egg whites, rice, flour, 1 pinch dill, salt, and pepper together in a large bowl. Wet your palms with water and roll spoonfuls of the beef mixture into meatballs. Drop meatballs carefully into the pot. Cook until no longer pink in the center, 30 to 35 minutes. Stir in lovage, garlic herb seasoning, 1/2 teaspoon dill, and parsley. Remove from heat. Stir in lemon juice. Mix sour cream and egg yolks together in a small bowl. Stir into the soup. Cover and let stand for 15 minutes.
