Yiouvarlakia soup avgolemono
Meatballs in egg-lemon soup. Tasty and nutritious!!!
500gr. minced beef
4 tablespoons of rice
1 medium onion, finely chopped
2-3 tablespoons of parsley, finely chopped
2 carrots, cut in squares
2 branches of selery, cut in small squares
½ cup of olive oil
salt & pepper
1 or 2 lemons (juice), according to your taste
2-3 teaspoons of corn starch
2-3 cups of the broth
Put all the ingredients for the meatballs (except the olive oil, the carrots and the selery) into a large bowl and knead them well. Shape the mixture into small balls. Place the meatballs in a pot and cover them with water. Add the olive oil, the carrots and the selery. Bring to a boil, reduce heat and simmer for about half an hour. When the meat balls are cooked prepare the egg-lemon sauce and serve hot.
Dissolve the corn starch in the lemon juice. Withdraw the pot from the heating. Beat the eggs very well, pour the lemon juice in the eggs little by little and continue beating. Add the broth little by little and continue beating (never stop). Pour the egg-lemon sauce in the pot, stir carefully, allow a few minutes to settle down and serve.