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    You are in: Home / Greek / Giavourlakia Avgolemono (Lamb and Rice Meatballs) Recipe
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    Giavourlakia Avgolemono (Lamb and Rice Meatballs)

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    5 mins

    32 mins

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    Units: US | Metric

    For the Avgolemono


    1. 1
      In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
    2. 2
      Mix very well and shape into 1" balls.
    3. 3
      In a large pot add the stock or water along with the butter and bring to a boil.
    4. 4
      Add the meat/rice balls and cook at a simmer for about 30 minutes.
    5. 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. 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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    Ratings & Reviews:

    • on September 13, 2001


      Loved these Lamb balls. Try making them into patties and serve as a hamburger on a bun! mmmm Thanks Laur

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Giavourlakia Avgolemono (Lamb and Rice Meatballs)

    Serving Size: 1 (179 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 487.6
    Calories from Fat 357
    Total Fat 39.6 g
    Saturated Fat 18.0 g
    Cholesterol 172.4 mg
    Sodium 143.9 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.2 g
    Sugars 0.7 g
    Protein 23.9 g

    The following items or measurements are not included:


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