Yiouvarlakia Avgolemono Greek Version (Egg/Lemon Soup with Meatballs)

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~ Ingredients: ~ 500gr of ground beef ~ 250gr margarine (optional) ~ 8 cups of chicken or beef broth (optional) ~ 125gr of rice ~ 1 egg ~ 1 onion finely chopped ~ 1/4 cup of finely chopped parsley ~ Salt and pepper to taste ~ For the sauce: ~ 4 eggs ~ Juice of 2 lemons

 

~ Place the minced meat into a bowl, add the rise, egg, chopped onion, parsley, salt and pepper to taste and knead well for all the ingredients to mix well. ~ After kneading and mixing all the ingredients, mould your mixture into small balls about 1 inch / 2.5cm (recommended). ~ You can make the meatballs as small or as big as you prefer. ~ Pour about 8 cups of water (chicken or beef broth), 1 tsp of salt and bring to boil. ~ If using just water to cook the meatballs, add the margarine for the taste. ~ If using chicken or beef broth, there is no need for the margarine as the broth will give it the taste it needs. ~ Carefully add the meatballs in the boiling water or broth and cook for about 20 minutes or until the rise is cooked. ~ Once the meatballs are cooked, remove the pot from the heat and prepare the Avgolemono (egg/lemon mixture). ~ Break the eggs and separate the yolks from the whites. ~ Beat the egg whites with a fork or a hand mixer well until they become foamy like meringue. ~ Add the egg yolks and slowly add the lemon juice while still beating ~ With a ladle take some broth from the pot and slowly pour it in the egg/lemon mixture while still beating them. ~ Pour the Avgolemono (egg/lemon mixture) slowly into the pot with the meatballs, while stirring. ~ Serve Yiouvarlakia Avgolemono (Egg/Lemon Soup with Meatballs) in individual soup plates while is still hot. ~ Good luck and enjoy.