This soup is a favorite of young and old. My husband Jim is no exception. I still remember the expression of true excitement when I first prepared this soup for the first time.
Ingredients
Meatballs
1 large onion
3 cloves garlic
¼ cup uncooked rice
1 carrot
¼ —½ cup olive oil
Salt and pepper to tase
½ cup fresh parsley, chopped
¼ cup fresh dill
1 lb. ground beef
½ lb. ground pork
¼ cup rice
Avgolemono
2 eggs
3 lemons, juiced
2 Tbsp. cornstarch
Directions
Prepare meatballs; puree onion and garlic, add to the beef and pork. Mix well.
Mince the carrot and parsley, add to the meat mixture.
Next add the ¼ cup of rice, salt, pepper, olive oil and dill. Mix well.
Refrigerate for 15 minutes.
Roll into meatballs, small like walnuts and refrigerate.
Bring 4 cups water to a boil. Add 1 -2 cups chicken broth.
Gently drop meatballs into the broth.
The broth should just cover the meatballs.
Pour a tablespoon of olive oil into the broth.
Add ¼ cup of uncooked rice to the mixture.
Simmer for 20 minutes with the lid on.
While the soup is cooking, prepare the avgolemono.
Squeeze juice from the 3 lemons
Beat 2 eggs until frothy, add the lemon juice and cornstarch; continue mixing.
When the 20 minutes is up, remove 2 ladles of the hot broth, one at a time into the egg mixture. Then add back into the soup.
Turn off heat and let sit until thicken slightly about 5-10 minutes.
Garnish with fresh parsley and fresh black pepper.