Youvarlakia avgolemono
Yield:5-7 servings
Ingredients
For the meatballs
- 1.5 lb ground beef or pork, or a mix of the two
- 1 egg
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 4 tbsp parsley, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1 tbsp dried oregano
- 5 tbsp uncooked long grain rice
- salt, pepper to taste
For the broth
- 6 cups water or stock
- 1/2 cup ACAIA or Aeolian Olive extra virgin olive oil
- 2 carrots, sliced
- 2 potatoes, cut into cubes
- salt, pepper to taste
For the avgolemono
- 3 eggs
- juice of 2 or 3 lemons
- 2 tbsp cornstarch
Instructions
- In a large bowl combine all the meatball ingredients, and when well mixed, shape into balls the size of walnuts.
- In a large pot, bring the water or stock with ACAIA extra virgin olive oil to a boil, and carefully add the meatballs with a spoon. Add carrots, potatoes, salt and pepper. Lower heat and simmer for approximately 30 minutes. Remove from heat.
- To prepare the avgolemono, beat the two eggs, and gradually add the lemon juice while beating. Continuing to beat, add ½ cup of the broth and then the cornstarch, and mix well.
- Pour the avgolemono into the soup and heat; stir gently until the broth is thickened.