Youvarlakia Avgolemono (greek Meatball-egg/lemon Soup)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1/4 lb ground lamb (opt but good)
• 1 onion, minced
• 1 garlic clove, minced fine
• 6 tablespoons raw long-grain rice
• chopped fresh parsley
• 2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
• 1 teaspoon dried oregano
• salt & freshly ground black pepper
• 3 eggs
• 6 cups water or 6 cups stock
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 -3 carrots, sliced
• 1 zucchini, chopped (about 1 1/2 cups)
• 1 large potato, cubed
• 1 lemon, juice of, only
• 2 tablespoons cornflour

Recipe

• 1 in a large bowl, combine the meat, minced 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 meatballs and set aside.
• 3 in a soup pot, bring the water or stock to boil and add the meatballs.
• 4 cook for 20 minutes.
• 5 add chopped onion, celery, carrot, zucchini and potato. add salt and pepper to taste.
• 6 lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
• 7 to prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
• 8 while beating all the while, gradually add the lemon juice.
• 9 then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
• 10 add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
• 11 serve hot, garnished with parsley.
• 12 serve this with feta cheese on the side- goes great with the little meatballs.