Meatballs with rice and dill are floated in an egg-lemon broth in this Greek version of Youvarlakia Avgolemono.

cup Stock, chicken  
 Lemon (juice)  
  Oil, olive  

For the meatballs: 

 Onion, yellow Grated 
½   Carrot Grated 
½  cup Parsley, Italian Finely chopped 
lb Beef, ground  
¼  cup Rice  
tbsp Dill  
tsp Salt  
  Pepper, black  

1 Combine all the meatball ingredients until uniformly incorporated. Form the meatballs by hand, then chill for 15 min. 

2 Bring the stock plus 2 cups water to a gentle boil, then add the meatballs and simmer, covered, for 30 min. Carefully remove the cooked meatballs and set aside. Strain the remaining stock, and discard the solids.

3 Whisk the eggs with the lemon juice. Temper with a bit of hot stock, whisking constantly. Stir the egg-lemon sauce into the broth to thicken, another 2-3 min. Add the meatballs back to the stock to warm. 

Garnish with fresh parsley and a drizzle of olive oil. 

Yield: 4 servings 


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