Ingredients
-
1 lb ground beef
-
1/4 lb ground pork (opt but good)
-
1 onion, minced
-
6 tablespoons raw long-grain white rice
-
chopped fresh parsley
-
2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
-
1 teaspoon dried oregano
-
salt & freshly ground black pepper
-
3 eggs
-
6 cups water or 6 cups stock
-
1 onion, chopped
-
2 celery ribs, chopped
-
2 -3 carrots, sliced
-
1 zucchini, chopped (about 1 1/2 cups)
-
1 lemon, juice of, only
-
2 tablespoons cornflour
-
1 garlic clove, minced fine
-
1 large potato, cubed
Instructions
- In a large bowl, combine the meat, minced 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 meatballs and set aside.
- In a soup pot, bring the water or stock to boil and add the meatballs.
- Cook for 20 minutes.
- Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
- Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
- To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
- While beating all the while, gradually add the lemon juice.
- Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
- Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
- Serve hot, garnished with parsley.
- Serve this with feta cheese on the side- goes great with the little meatballs.