Giavourlakia Avgolemono (Lamb and Rice Meatballs)
- Ready In:
- 37mins
- Ingredients:
- 11
- Serves:
-
7
ingredients
- 907.18 g ground lamb
- 59.14 ml rice
- 1 small onion, chopped
- 14.78 ml parsley, chopped
- 9.85 ml dill, chopped
- 9.85 ml olive oil
- 1182.95 ml stock or 1182.95 ml water
- 59.14-118.29 ml butter, room temperature
- salt and pepper
-
For the Avgolemono
- 2 eggs
- 59.14 ml lemon juice
directions
- 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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RECIPE SUBMITTED BY
truebrit
United States