On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
This lemon soup was so perfectly comforting, the minute I tasted it, I knew I would be adding it to my repertoire. It’s so easy, which is why it earned a spot on Fee SIMPLE Friday, but it’s also healthy and tastes so fresh and crisp. I will definitely be making this again! Now that I’m doing Whole30, I’ll be making this again just without the rice and swapping out the meatballs for some grilled chicken (can you say YUM?!).
I was honestly surprised by how much Matt liked this! When I told him we were having meatball soup for dinner and then made it, I worried that it wouldn’t be filling enough for him (he is MISTER meat and potatoes and was actually at the gym while I was making it lol). But to my pleasant surprise he LOVED it. He kept complimenting me and eating bite after bite so I knew it was a good call! I think this soup is perfect for these still-too-cold days! So here you go, another super easy soup for Fee Simple Friday!
- 10 cups water
- 4 large or 5 small carrots, peeled and then chopped
- 2 celery hearts (just the stick part, not tops), chopped
- 3 small yellow onions, quartered, then pull out some of the loose pieces
- 4 yukon gold potatoes
- 1½ cup prepared brown rice
- 2 eggs
- juice from 2 lemons
- 1 - 1½ lbs lean ground beef
- ½ cup prepared brown rice
- 1 egg
- ¼ cup vegetable or olive oil
- salt and pepper to taste (about 1 teaspoon of each for the meatballs, more to garnish the soup)
- Bring water, carrots, celery, and onions to a boil in a large pot.
- Once the soup boils, reduce the heat to a simmer and cover, while you form the meatballs.
- Combine all of the meatball ingredients into a medium-sized bowl and mix together with your hands, then using your hands form small meatballs.
- Drop all the meatballs into the soup and bring heat up to medium, until the meatballs have browned and are no longer raw. Then add in the potatoes and rice.
- Cook over medium for an additional 5-10 minutes or until potatoes are fork tender.
- Meanwhile, beat the 2 eggs in a small bowl and then add them lemon juice. Beat to fully incorporate. Take a ladle-full of the stock and add it to the egg mixture, then dump both back into the pot of soup.
- Stir frequently, until eggs are cooked and stock has thickened slightly.
- Serve warm!