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| Meatball Avgolemono Soup - Giouvarlakia Ingredients MEATBALLS 1 cup minced onion 1 pound ground beef 1/4 cup raw converted rice 3 tablespoons fresh lemon juice 1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint 1/4 cup chopped parsley salt and pepper to taste 1/2 cup flour for coating 5 cups chicken stock AVGOLEMONO SAUCE -or(Avgolemono Sauce 2) 2 eggs 2 tablespoons cold water 3 tablespoons fresh lemon juice Preparation Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt, and pepper. Make small meatballs and dip lightly in flour to coat. Bring chicken stock to a boil. Add meatballs and simmer for about 30 minutes. (These can be made ahead of time.) Before serving, reheat broth and meatballs. Make the Avgolemono sauce Beat eggs with water. Add lemon juice slowly, stirring constantly. Add all the hot broth from the meatballs, stirring constantly to avoid curdling. When all the liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs. Cook gently until sauce hasthickened. Serve at once in soup bowls. Yield 6 to 8 servings. |
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