GREEK MEATBALL SOUP )GIOUVARLAKIA WITH AVGOLEMONO BROTH)

GREEK MEATBALL SOUP )GIOUVARLAKIA WITH AVGOLEMONO BROTH) image

Number Of Ingredients 11

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1/2 pound ground beef (the less fat the better)
1/2 lb ground pork
1 large onion grated (I pulverize in the FP)
1/2 cup chopped parsley
2/3 cups chopped fresh mint
1/3 cup rice
salt/pepper
2 whole eggs
1 egg white
2-3 lemons
Chicken broth (roasted chicken bones, onion, celery, garlic, bay leaf, black peppercorns)

Steps:

1. Prepare the chicken stock - you need enough to cover the meatballs completely. 2. In a large bowl combine the grated onion, parsley, mint, rice, and egg white. 3. Mix in the ground pork and beef and season. 4. Form golfball sized meatballs and place in the pot you will be making the soup in. 5. Gently pour in the very hot chicken stock so that the meatballs don't fall apart. 6. Bring to a simmer and skim off any froth. Simmer until meatballs are cooked through but don't stir vigorously. 7. In a sturdy bowl whisk the 2 eggs well. Add the juice of 2 lemons and whisk. 8. Temper the egg with hot broth, eventually bringing the egg mixture up to temperature, then pour into the pot with meatballs. 9. Check for seasonings, the broth may need more lemon or salt and serve. 10. You may want to add a little bit of orzo or pastini to the broth but it's still a very hearty soup without it. The mint is what makes this dish so don't be afraid to use liberally. 2/3 cups mint after it's chopped!