Youvarelakia Soupa Avgolemono (meat-rice Soup) "

A very authentic greek soup

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb ground beef or 1  lb  ground veal or 1  lb ground lamb
• 1  onion, grated
• 2  cloves garlic, crushed (optional)
• 6  tablespoons  raw long-grain white rice
•  chopped fresh parsley
• 2  tablespoons  chopped dill or 2  tablespoons mint or 2  tablespoons basil
• 1  teaspoon dried oregano or 1  teaspoon thyme
•  salt & freshly ground black pepper
• 3  eggs
• 5  cups water or 5  cups  stock
• 1  onion, chopped (optional)
• 1  lemon, juice of (or more)

Directions

1. In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
2. Knead for a few minutes, then shape into walnut- sized balls and set aside.
3. In a soup pot, bring the water or stock to boil with the chopped onion, salt and pepper to taste.
4. Lower the heat and add the meat-rice balls.
5. Simmer, covered, for 30 minutes, then remove from the heat.
6. To prepare avgolemono, beat the two remaining eggs for 2 minutes.
7. Continuing to beat, gradually add the lemon juice.
8. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added.
9. Add to the soup and heat, being careful not to let it boil.
10. Serve hot, garnished with parsley.
11. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups.