AVGOLEMONO MEATBALL SOUP

Avgolemono Meatball Soup image

Provided by Cassie *

Time 50m

Number Of Ingredients 15

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1 lb ground beef
1 medium onion, finely chopped
1/4 c cooked white rice
3 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh dill
2 Tbsp extra virgin olive oil
1 tsp salt
1/2 tsp fresh ground black pepper
pinch cinnamon
flour for coating meatballs
5 c beef broth
1/4 c unsalted butter
2 green onions, chopped fine
2 large eggs
1/4 c fresh lemon juice

Steps:

1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper.
2. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter.
3. As you finish making the meatballs, roll them on a platter filled with some flour until coated on all sides and set aside.
4. In a pot, bring the broth, butter, and green onion to a boil over high heat.
5. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.
6. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly.
7. Add a ladle full of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve.
8. Add more salt and pepper to taste. Serve over rice if desired.