Site by FMH Design

• 500gm chicken Mince
• 1 shallot, diced finely
• 2 tablespoons fresh continental parsley, chopped
• 1 egg
• 2 tablespoons fine breadcrumbs
• 1/4  cup of uncooked jasmine rice (or long grain rice)
• 1 teaspoon of salt
• ½   teaspoons of freshly ground black pepper
• 1 lt Chicken stock
• 2 tablespoon of olive oil

• 1 eggs (extra)
• Juice of one lemon

1. In a bowl, combine chicken mince, onion, parsley, 1 egg, breadcrumbs and uncooked rice, salt, and pepper. Knead with hands to combine well.
2. Form the meat into small (1 1/2 inch) meatballs. (aprox 15 meatballs, golf ball size)
3. Bring chicken stock and the olive oil to a boil.
4. Add meatballs to stock, dropping them in slowly with a slotted spoon. When it returns to a full boil, cover and simmer for 20-25 minutes.
5. Separate the egg white and yolk from extra egg.  In a mixing bowl, whisk the egg white to form a meringue, then whisk in the yolk and lemon juice while beating continuously until blended. Careful not to over beat it.
6. Using a ladle, add 4 spoonfuls of liquid from the soup to the egg-lemon mixture and stir.  (This will stop the egg from cooking and mixture splitting by equalizing the temperatures)  Pour the mixture into the soup and stir well. Taste for seasoning and add more salt or lemon juice if needed.
7. Remove from heat and let sit, covered, for 20 minutes before serving.
8. When plating up, drizzle little olive oil and sprinkle little cracked black pepper, fresh parsley.