YUVARELAKIA SOUPA AVGOLEMONO (MEAT-RICE "BARR

      Title: YUVARELAKIA SOUPA AVGOLEMONO (MEAT-RICE "BARR
  Categories: Greek, Soups
       Yield: 6 Servings
  
       1 lb Ground beef, veal or lamb
       1    Onion; grated
       2    Garlic cloves; crushed (opt)
       6 tb Raw long-grain white rice
            Chopped fresh parsley
       2 tb Chopped dill, mint or basil
       1 ts Dried oregano or thyme
            Salt & freshly ground pepper
       3    Eggs
       5 c  Water or stock
       1    Onion (optional); chopped
       1    Celery stalk (opt.); chopped
     1/2    Carrot (optional); chopped
       1    Lemon (or more), juice only
  
   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. Knead for a few minutes, then shape into
   walnut- sized barrels and set aside. In a soup pot, bring the water
   or stock to boil with the chopped onion, celery and carrot, and salt
   and pepper to taste. Lower the heat and add the meat-rice barrels.
   Simmer, covered, for 30 minutes, then remove from the heat. To
   prepare avgolemono, beat the two remaining eggs for 2 minutes.
   Continuing to beat, gradually add the lemon juice. Then add 1 cup of
   the hot broth by droplets, beating steadily, until all has been
   added. Add to the soup and heat, being careful not to let it boil.
   Serve hot, garnished with parsley. Note: This soup is frequently made
   without the additional vegetables added to the liquid. 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]