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Turkish soup with meatballs

Freezing Not suitable

ingredients

serves 4 - 6
1 Knuckle of veal
1 lb (450 g) Shin of beef
1 Large onion
2 Large carrots
1 Stalk of celery
Parsley stalks
Salt and pepper
2 Eggs
3 tbsp Lemon juice

for the meatballs

1 lb (450 g) Minced beef
4 oz (125 g) Cooked long grain rice
1 Egg
1 tbsp Chopped parsley
1/4 tsp Grated nutmeg
Salt and pepper
1 oz (25 g) Butter
2 tbsp Oil

method

1. Chop knuckle in half lengthways. Dice beef. Peel and chop onion and carrots; chop celery.

2. Put meat and vegetables into a saucepan with 4 pints (2.2 litres) water, parsley stalks and seasoning. Cover and simmer for 45 minutes.

3. Meanwhile, mix beef with rice, egg, parsley, nutmeg and seasoning to a stiff paste and shape into small balls.

4. Heat butter and oil in a frying pan. Add meatballs and fry till browned all over.

5. Strain stock, discarding meat and vegetables. Return to pan and bring back to boil. Add meatballs and simmer for 15 minutes.

6. Put the eggs and lemon juice into a tureen and gradually stir in soup.

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