Makes 8 Servings
2 quarts chicken or beef stock
Preheat oven to 275 degrees F. Combine 2 quarts water with the stock, bay leaves, and desired amount of salt in a large stockpot and bring to a boil over high heat. Break the bread into pieces and place in a bowl; add milk and set aside.
Combine beef, pork, eggs, fennel, shallots, garlic puree, 2 tablespoons parsley, 2 tablespoons dill, the mint, lemon rind, and desired amount of salt and pepper in a large mixing bowl. Squeeze excess milk from bread; add bread and rice to meat mixture. Using an ice cream scoop, form equal size meatballs and transfer to a baking sheet. Drop meatballs into boiling stock, reduce heat to medium and poach meatballs until rice is cooked, 1 to 1 1/2 hours.
Just before serving, place egg yolks in a bowl; whisk in 2 cups warm broth and set aside. In the bowl of a food processor, whip egg whites 1 minute. Add lemon juice, remaining 2 tablespoons dill, and desired amount salt and pepper. With machine running, add yolks. Pour mixture over hot soup.
To serve, divide meatballs into soup plates. Ladle soup over meatballs and garnish with remaining 2 tablespoons chopped parsley and a drizzle of olive oil.
Carol Thompson Says:
December 15th, 2010 at 7:43 am
I was totally intrigued with the preparation of Michael
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