A delicious variation on the famous Greek chicken-based Avgolemeno Soup. Tender, rice-studded meatballs, swimming in a tangy soup broth. Serve with plenty of crusty bread and a crisp salad.
Ingredients
Meatballs:
- 1 pound ground beef
- ½ onion, finely minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried dill weed
- ¼ cup finely chopped parsley
- ⅓ cup uncooked long grain white rice
- 1 egg, beaten
- Flour for dredging
Cooking sauce:
- 4–5 cups water or broth
- 2 tablespoons butter
- 1 teaspoon salt
Avgolemeno Sauce:
- 3 eggs
- Juice of 2 lemons
- 1–2 tablespoons quick mixing flour (like Wondra) or cornstarch
Directions
Meatball preparation:
In large bowl, combine meat, onion, salt, pepper, parsley, rice and egg. Mix thoroughly. Shape into approximately 1 inch balls. Dust meatballs lightly with flour.
Soup preparation:
In a large soup pot, bring water or broth, butter and salt to a boil. Drop meatballs, one by one, into boiling liquid. Cover and simmer over medium-low heat for about 35 minutes. Remove from heat. Prepare Avgolemeno Sauce* and add to soup gradually. If desired, return to low heat and stir for 5 minutes until sauce thickens slightly.
Avgolemeno Sauce Preparation:
Mix the flour or cornstarch with the lemon juice and blend well. Beat the eggs well, until frothy, in a bowl. Add the flour and lemon mixture to the eggs and beat well. Slowly add the broth to the egg mixture, little by little (ladle by ladle), which continuing to beat. Pour and mix the Avgolemeno Sauce gently into the hot soup and stir well. Serve at once.