Giouvarlakia Avgolemono (rice Meatballs In Egg-lemon Sauce)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
• 1 1/2 lbs ground lamb or 1 1/2 lbs ground beef
• 1/2 cup rice (uncooked)
• 2 tablespoons parsley, chopped or 2 teaspoons dried parsley
• 2 tablespoons celery, chopped
• 1 teaspoon crushed dried mint flakes
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 quarts water or 2 quarts chicken stock
• 3 eggs, separated
• 1 lemon, juice of
• 1 1/2 cups meatball broth
• 2 tablespoons butter

Recipe

• 1 put bread and ground beef in a bowl, and mix and knead thoroughly.
• 2 add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
• 3 in a soup kettle, bring about 2 qt water to a furious boil.
• 4 keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
• 5 continue boiling for about 1/2 hour, and then set aside.
• 6 beat the whites of 3 eggs until frothy, but not stiff and shiny.
• 7 constantly beating, add the yolks until well mixed.
• 8 still beating add the lemon juice drop by drop.
• 9 bring butter and broth to a boil.
• 10 add this to the egg-lemon mixture, beating continuously.
• 11 place over very low heat, stirring in a s or x pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
• 12 serve hot.