Title: Meatball Avgolemono Soup
Categories: Greek Soup
Yield: 4 Servings
| 1 | c | Minced onion |
| 1 | lb | Ground beef |
| 1/4 | c | Raw converted rice |
| 3 | tb | Fresh lemon juice |
| 1 | ts | Chopped fresh mint leaves OR |
| 1/2 | ts | Dried mint |
| 1/4 | c | Chopped parsley |
| | | Salt and pepper to taste |
| 1/2 | c | Flour for coating |
| 5 | c | Chicken stock |
| AVGOLEMONO SAUCE |
| 2 | | Eggs |
| 2 | tb | Cold water |
| 3 | tb | Fresh lemon juice |
Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley,
salt and pepper. Make small meatballs and dip lightly in flour to coat.
Bring chicken stock to a boil. Add meat balls and simmer for about 30
minutes. (These can be made ahead of time.) Before serving reheat broth and
meatballs. Prepare the Avegolemono Sauce: Beat eggs with water. Add lemon
juice slowly, stirring constantly. Add all the hot broth from the
meatballs, stirring constantly to avoid curdling. When all the liquid had
been added to egg-lemon mixture, return to the pot, pouring over meatballs.
Cook gently until sauce has thickened. Serve at once in soup bowls. The
Complete Book of Greek Cooking