Giavourlakia Avgolemono (lamb And Rice Meatballs)

Total Time: 37 mins Preparation Time: 5 mins Cook Time: 32 mins

Ingredients

• Servings: 7
• 2 lbs ground lamb
• 1/4 cup rice
• 1 small onion, chopped
• 3 teaspoons parsley, chopped
• 2 teaspoons dill, chopped
• 2 teaspoons olive oil
• 5 cups stock or 5 cups water
• 1/4-1/2 cup butter, room temperature
• salt and pepper
• 2 eggs
• 1/4 cup lemon juice

Recipe

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