GIOUVARLAKIA (MEATBALL SOUP)

Serving size: 6 to 8 servings

Ingredients: 

Meatballs:

1 cup minced onion

1 pound ground beef

1/4 cup raw converted rice

3 tbsp fresh lemon juice

1 tsp chopped fresh mint leaves or ½ tsp dried mint

1/4 cup chopped parsley

salt and pepper to taste

½ cup flour of coating

5 cups chicken stock

Avgolemono Sauce:

2 eggs

2 tbsp cold water

3 tbsp fresh lemon juice

1. Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt and pepper.

2. Make small meatballs and dip lightly in flour to coat.

3. Bring chicken stock to boil. Add meatballs and simmer for about 30 minutes. (These can be made ahead.)

4. Before serving, reheat broth and meatballs.

To prepare Avgolemono Sauce:

1. Beat the eggs. Add lemon juice slowly, stirring constantly.

2. Add all the hot broth from meatballs, stirring constantly to avoid curdling.

3. When all liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs.

4. Cook gently until sauce has thickened. Serve at once in soup bowls