Giavourlakia Avgolemono (Lamb and Rice Meatballs) |
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Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 7 |
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Ingredients:
2 lbs ground lamb |
1/4 cup rice |
1 small onion, chopped |
3 teaspoons parsley, chopped |
2 teaspoons dill, chopped |
2 teaspoons olive oil |
5 cups stock or 5 cups water |
1/4-1/2 cup butter, room temperature |
salt and pepper |
2 eggs |
1/4 cup lemon juice |
Directions:
1. In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
2. Mix very well and shape into 1 balls.
3. In a large pot add the stock or water along with the butter and bring to a boil.
4. Add the meat/rice balls and cook at a simmer for about 30 minutes.
5. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.
6. In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.
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