GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)

Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce) image

Provided by littleturtle

Categories Lamb/Sheep

Time 1h30m

Yield 50 meatballs, 6 serving(s)

Number Of Ingredients 15

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2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry)
1 1/2 lbs ground lamb or 1 1/2 lbs ground beef
1/2 cup rice (uncooked)
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
2 tablespoons celery, chopped
1 teaspoon crushed dried mint flakes
1 teaspoon dried oregano
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 quarts water or 2 quarts chicken stock
3 eggs, separated
1 lemon, juice of
1 1/2 cups meatball broth
2 tablespoons butter

Steps:

Put bread and ground beef in a bowl, and mix and knead thoroughly.
Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
In a soup kettle, bring about 2 qt water to a furious boil.
Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
Continue boiling for about 1/2 hour, and then set aside.
Beat the whites of 3 eggs until frothy, but not stiff and shiny.
Constantly beating, add the yolks until well mixed.
Still beating add the lemon juice drop by drop.
Bring butter and broth to a boil.
Add this to the egg-lemon mixture, beating continuously.
Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
Serve hot.