This is one of my favourite Greek dishes that I grew up on. It is soothing and full of flavour! Don’t be afraid to try and make this! It is easier than it looks, and I promise you it is worth it! It is also quick to make.
- 2 packages organic ground turkey
- ½ cup uncooked wild rice
- 2 medium sized white cooking onions
- 1 cup finely chopped parsley
- ½ cup finely chopped dill
- 1 carrot
- 1 stalk celery
- 1 egg
- 5 tablespoons olive oil
- 2 tsps Himalayan pink salt
For the broth
- 2 eggs
- 4 lemons- juice
- Meatballs – place the onion, celery, carrot in a food processor until fine. Next place these veggies into a big bowl with all of the other meatball ingredients. Don’t be afraid to use your hands. Get in that bowl and mix all of the ingredients well (be sure to wash your hands very well right after doing this, as to not contaminate anything in your kitchen with raw meat).
- Put the meatball mixture in the fridge for 10-15min
- In a large bottom pot or high-ridged pan boil 5 cups of water. Take the meatball mixture out of the fridge. Turn the heat down to about medium then scoop with your hands into the meatball mixture and start making/ rolling meatballs in your hands and plop them carefully into the hot water. The size of the meatballs should be a bit bigger than a golf ball but not as big as a tennis ball.
- Once you have formed all of the meatballs and placed them into the hot water, be sure that they are not overly stacking one another. Also, the water should be just covering all the meatballs, add more if needed.
- Place the lid on the pot and let cook for 25min.
- Once the time is up, then get a medium sized bowl and bring it close to the pot with the meatballs. Put 3 eggs into the empty bowl and whisk. Now add the juice of 3-4 lemons (the more lemon the better- I like it really lemony).
- Here is the tricky part. Take the lid off of the pot. Grab a ladle and take the juice from the meatball pot into the egg lemon bowl mixture. ONE LADEL AT A TIME. With each ladle full you must keep whisking the new lemony mixture. So- Ladle- whisk whisk whisk- ladle- whisk whisk whisk…. Keep doing this about 4-5 ladle servings. Then whisk whisk whisk the egg/lemon/broth mixture. It should be fluffy/foamy.
*The continuous whisking part is very important. It is so the eggs do not curdle from the adding of the hot water- you don’t want chunky eggs!
- Now pour the whisked lemony frothy mixture into the pot with the meatballs.
- Gently move the meatballs around just to mix in the liquid- without breaking the meatballs. The froth will settle.
- Cook for just a couple more minutes (not boiling).
- Plate and Enjoy!