Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce)

Ingredients

Meatballs

• 2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
• 1 1/2 lbs ground lamb or ground beef
• 1/2 cup rice (uncooked)
• 2 tablespoons parsley, chopped or 2 teaspoon dried parsley
• 2 tablespoons celery, chopped
• 1 teaspoon crushed dried mint flakes
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 quarts water or chicken stock

Egg-Lemon Sauce

• 3 eggs, separated
• 1 lemon, juice of
• 1 1/2 cups meatball broth
• 2 tablespoons butter

Directions

1. 1

   Put bread and ground beef in a bowl, and mix and knead thoroughly.

2. 2

   Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.

3. 3

   In a soup kettle, bring about 2 qt water to a furious boil.

4. 4

   Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.

5. 5

   Continue boiling for about 1/2 hour, and then set aside.

6. 6

   Beat the whites of 3 eggs until frothy, but not stiff and shiny.

7. 7

   Constantly beating, add the yolks until well mixed.

8. 8

   Still beating add the lemon juice drop by drop.

9. 9

   Bring butter and broth to a boil.

10. 10

    Add this to the egg-lemon mixture, beating continuously.

11. 11

    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.

12. 12

    Serve hot.