← Nouns Cooking · Greek

Ingredients

• 500 g Minced beef
• 80 g medium-grain or risotto rice
• 1 Onion, grated
• 1 Eggs
• 4 tbsp Parsley, finely chopped
• 2 tbsp Dill, finely chopped
• 1 tbsp Mint, finely chopped (optional)
• 1 tsp Salt
• ½ tsp Black pepper
• 1.5 l chicken or vegetable stock (or water)
• 2 tbsp Olive oil
• 2 eggs
• 2 Lemon, juiced
• 1 tbsp Cornflour (cornstarch)

Method

1. Mix the mince, rice, onion, egg, herbs, salt and pepper with your hands until evenly combined. Roll into walnut-sized balls (about 20) with wet palms.
2. Bring the stock and olive oil to the boil in a wide pot. Lower in the meatballs one by one, turn the heat down and skim off any foam.
3. Cover and simmer gently for 35–40 min, until the rice inside the meatballs is soft. Take the pot off the heat.
4. For the avgolemono, whisk the eggs in a bowl until frothy, then whisk in the lemon juice and cornflour.
5. Whisking all the time, add 2–3 ladles of hot broth, one by one, so the eggs warm up slowly without scrambling.
6. Pour the egg mixture back into the pot and gently swirl it in. Return to the lowest heat for 2–3 min, stirring, until the soup thickens slightly; do not let it boil.
7. Season with pepper and more lemon to taste and serve right away with crusty bread.

Tips

• Reheat leftovers very gently; boiling will split the egg-lemon sauce.
• Check your stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes Diane Kochilas