Omi's Giouvarlakia Avgolemono

Ingredients for 5 servings:

• 500 g minced meat
• 1 onion(s), finely chopped
• 1 bunch parsley, finely chopped
• ¼ cup(s) rice, round
• 1 egg(s)
• some finely chopped dill or mint
• 3 tbsp oil or butter, water or meat broth
• ¼ cup(s) butter or oil
• 2 eggs
• 1 lemon(s), the juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Meatball soup in northern Greek style

In a bowl, mix the minced meat, onion, egg, rice, dill or mint, oil, parsley, salt, and pepper into a smooth dough and form into small, round balls. Fill a saucepan about halfway with water or meat broth, add the butter and a little salt, and bring to a boil. (You can add a very small amount of rice to the soup, but it’s a matter of taste.) Then add the meatballs one at a time and cook over a low heat until soft. For the lemon and egg sauce, first beat the egg whites, then the egg yolks, and then gradually add the lemon juice. Add the broth from the saucepan a spoonful at a time. Pour the sauce over the meatballs and broth, and remove the pan from the heat. Do not let the sauce boil, or the eggs will curdle. VARIATION: Giouvarlakia in tomato sauce: If you don’t like the lemon and egg sauce, you can use tomato puree instead. Add the meatballs and broth to the meatballs, and finally add about 1/2 cup of sour cream! TIP: If the meatball mixture becomes too thick, simply add a little water or oil. If the mixture is too wet, stir in some breadcrumbs or breadcrumbs.