Meatballs with rice and dill are floated in an egg-lemon broth in this Greek version of Youvarlakia Avgolemono.
For the meatballs:
|½||cup||Parsley, Italian||Finely chopped|
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