Ground Beef Soup with Rice and Lemon

Introduction

The broth in this soup builds in stages: vegetables simmer first, then rice-filled meatballs cook through, and the egg-lemon finish thickens the pot slightly right before serving. With 1 pound of ground beef, 6 cups of water, and a long gentle simmer, you get a full, structured soup that works for dinner now and lunch the next day.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes
• Servings: 6

Ingredients

• 1 lb (450 g) ground beef
• 6 Tbsp rice
• 1 tsp paprika
• 1 tsp dried savory
• Salt to taste
• Pepper to taste
• 6 cups water
• 2 beef bouillon cubes
• ½ bunch green onions, sliced
• 1 green bell pepper, chopped
• 2 carrots, peeled and sliced thin
• 3 tomatoes, peeled and chopped
• ½ bunch parsley, minced
• 1 egg
• 1 lemon, juiced

Instructions

1. Combine beef, rice, paprika, and savory.
2. Season to taste with salt and pepper, and mix lightly but thoroughly.
3. Form mixture into 1-inch (2.5 cm) balls, then roll in flour.
4. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in large pot. Cover, bring to boil, reduce heat, and simmer 30 minutes.
5. Add meatballs, cover, and bring to boil again. Reduce heat and simmer 20 minutes.
6. Add chiles and simmer, covered, 40 minutes or until rice is cooked.
7. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.
8. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.
9. Heat gently, stirring, until soup is thickened slightly, but do not allow to boil.

Variations

• Replace the green bell pepper with red bell pepper if you want a sweeter, softer vegetable note in the broth.
• Swap the ground beef for ground turkey to make the soup lighter; the meatballs will be softer and the broth will taste a little cleaner.
• Use hot paprika instead of regular paprika if you want more heat without changing the texture of the soup.
• Increase the lemon juice slightly for a sharper finish; the broth will taste brighter and more pronounced at the end.
• Add extra parsley in the last 5 minutes if you want a fresher, greener finish that cuts through the richness of the meatballs.

Tips for Success

• Mix the beef and rice lightly in step 2 so the meatballs stay tender instead of turning dense.
• Keep the meatballs close to 1 inch so they cook through in the time given and the rice inside softens properly.
• Slice the carrots thin, as written, so they finish in the initial 30-minute simmer without staying hard in the center.
• When you add the egg and lemon in step 8, temper it with hot soup first so it blends in smoothly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This soup is not a strong freezer candidate; the rice softens further and the egg-lemon finish can lose its smooth texture.

Reheat gently on the stovetop over low heat, stirring occasionally, until hot. If you use the microwave, heat in short intervals at medium power and stir between each round so the broth warms evenly without boiling.

FAQ

Can you use a different kind of rice?

Yes, but short- or medium-grain rice works most predictably here. Brown rice usually needs more time and can stay firm inside the meatballs.

Do you have to peel the tomatoes?

No, but peeling them gives you a smoother broth. If you leave the skins on, the soup will still work but the texture will be less uniform.

Why do you need to avoid boiling after adding the egg and lemon?

Boiling can cause the egg to tighten too fast and separate in the broth. Gentle heat keeps the soup slightly thickened and smooth.

Can you make this ahead?

Yes. You can cook the soup earlier in the day and reheat it gently, but it is best served soon after the egg and lemon are stirred in.