Greek Rice Meatballs in Lemon-Egg Broth

What you need

• 500 g (1 lb 2 oz) ground beef
• 80 g (1/3 cup) short-grain rice, uncooked
• 1 onion, grated
• 3 tbsp fresh parsley, finely chopped
• 3 tbsp fresh dill, finely chopped
• 3 tbsp olive oil
• 1 egg, for the meatballs
• 2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1.5 l (6 cups) water
• 2 eggs, for the avgolemono
• 90 ml (6 tbsp) fresh lemon juice, from about 2 lemons

Method

Restated from the original video

1. 1

   In a large bowl, mix the beef, rice, onion, parsley, dill, 2 tbsp of the olive oil, 1 egg, 1 tsp of the salt and the pepper with your hands until evenly combined.

2. 2

   Roll the mixture into balls about 4 cm across, roughly 30 g each, to make 30 or so.

3. 3

   Bring the water to a boil in a wide pot with the remaining olive oil and 1 tsp salt.

4. 4

   Lower the meatballs in gently, then reduce the heat until the water barely bubbles.

5. 5

   Cover and simmer until the rice inside is tender and the meatballs are cooked through (71 °C / 160 °F), 35-40 min. Shake the pot now and then instead of stirring.

6. 6

   For the avgolemono, whisk the 2 eggs in a bowl until frothy, then whisk in the lemon juice.

7. 7

   Take the pot off the heat and let it stop bubbling for 1 min.

8. 8

   Whisk a ladle of the hot cooking liquid into the egg mixture in a thin stream. Repeat with a second ladle.

9. 9

   Pour the egg mixture back into the pot and swirl the pot gently to blend. Do not boil again or it will curdle.

10. 10

    Let the soup stand off the heat for 5 min until slightly thickened, then season with salt.

11. 11

    The eggs in the sauce are only lightly cooked by the hot broth, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

Imported from zagleft.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.