Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce)

Recipe by littleturtle
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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put bread and ground beef in a bowl, and mix and knead thoroughly.
  • Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
  • In a soup kettle, bring about 2 qt water to a furious boil.
  • Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
  • Continue boiling for about 1/2 hour, and then set aside.
  • Beat the whites of 3 eggs until frothy, but not stiff and shiny.
  • Constantly beating, add the yolks until well mixed.
  • Still beating add the lemon juice drop by drop.
  • Bring butter and broth to a boil.
  • Add this to the egg-lemon mixture, beating continuously.
  • Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
  • Serve hot.
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