Youvarelakia Soupa Avgolemono (meat-rice Soup)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb ground beef or 1 lb ground veal or 1 lb ground lamb
• 1 onion, grated
• 2 cloves garlic, crushed (optional)
• 6 tablespoons raw long-grain rice
• chopped fresh parsley
• 2 tablespoons chopped dill or 2 tablespoons mint or 2 tablespoons basil
• 1 teaspoon dried oregano or 1 teaspoon thyme
• salt & freshly ground black pepper
• 3 eggs
• 5 cups water or 5 cups stock
• 1 onion, chopped (optional)
• 1 lemon, juice of (or more)

Recipe

• 1 in a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
• 2 knead for a few minutes, then shape into walnut- sized balls and set aside.
• 3 in a soup pot, bring the water or stock to boil with the chopped onion, salt and pepper to taste.
• 4 lower the heat and add the meat-rice balls.
• 5 simmer, covered, for 30 minutes, then remove from the heat.
• 6 to prepare avgolemono, beat the two remaining eggs for 2 minutes.
• 7 continuing to beat, gradually add the lemon juice.
• 8 then add 1 cup of the hot broth by droplets, beating steadily, until all has been added.
• 9 add to the soup and heat, being careful not to let it boil.
• 10 serve hot, garnished with parsley.
• 11 also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups.