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Yiouvarlakia Avgolemono - Meat balls in Lemon Egg Soup |
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500g minced meat
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50g rice
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2 onions grated
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1 tablespoon parsley finely chopped
- 1 egg, beaten
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1 lemon, juice of
- 3 egg yolks
- 2 teaspoons of corn flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablesppon olive oil
In a bowl put the minced meat, salt, pepper, parsley, rice,
grated onion and the beaten egg. Mix this well and with the mixture form meat balls
of about 4cm diameter.
In a pan bring to boil 1 litre of water with a tablespoon of
oil. Add the meat balls and cook for 45 minutes
on low heat or until meatballs are cooked.
Add more water if you feel there is not enough liquid. Remove from the heat and let the liquid cool
In a bowl beat the egg yolks adding the corn flour. Then alternately, a little at a time, add the
lemon juice and a tablespoon of liquid from the meatballs, whisking all the
time. Add this mixture in the pan with
the meatballs and stir well.
Heat the soup thoroughly on a medium low heat but do not boil.
Does wonders when served on a cold winters night!
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Written by ŚэXyĊyþя on 2006-10-02 11:18:30
KALO !!!!! | Taste Cyprus Team
Written by Guest on 2005-08-05 09:46:33
Hi Margaret, it is 50 grams of uncooked rice. We hope you enjoy the outcome! | Margaret Shepheard
Written by Guest on 2005-08-04 22:47:06
Is that 50 grams of cooked rice in the above recipe. My daughter has to make foods of Cyprus for a world expedition she is doing at school this term.
Regards. |
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Last Updated ( Sunday, 12 June 2005 )
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