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 Cuisines > Greek cuisine > Search results
Giavourlakia avgolemono
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

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. 
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