Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
- 1 lb ground beef
- 1⁄4 lb ground pork (opt but good)
- 1 onion, minced
- 1 garlic clove, minced fine
- 6 tablespoons raw long-grain white rice
- chopped fresh parsley
- 2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
- 1 teaspoon dried oregano
- salt & freshly ground black pepper
- 3 eggs
- 6 cups water or 6 cups stock
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 -3 carrots, sliced
- 1 zucchini, chopped (about 1 1/2 cups)
- 1 large potato, cubed
- 1 lemon, juice of, only
- 2 tablespoons cornflour
- In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
- Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
- In a soup pot, bring the water or stock to boil and add the meatballs.
- Cook for 20 minutes.
- Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
- Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
- To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
- While beating all the while, gradually add the lemon juice.
- Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
- Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
- Serve hot, garnished with parsley.
- Serve this with feta cheese on the side- goes great with the little meatballs.