Giavourlakia Avgolemono (Lamb And Rice Meatballs) - cooking recipe

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
    For the Avgolemono
    2 eggs
    1/4 cup lemon juice
Preparation
    In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
    Mix very well and shape into 1\" balls.
    In a large pot add the stock or water along with the butter and bring to a boil.
    Add the meat/rice balls and cook at a simmer for about 30 minutes.
    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.
    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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