Ingredients: 1/4 cup rice 1 small onions (chopped) 3 tspn parsley (chopped) 2 tspn dill (chopped) 2 tspn olive oil 5 cups stock or water 1/2 stick butter - room temp. Salt and pepper to taste Directions:For the Avgolemono = 2 eggs 1/4 cup lemon juice. In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1" balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup. In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup. |