Giavourlakia AvgolemonoMeat Meat and rice meat balls in a creamy lemon sauce. 1 Batch Avgolemono Sauce - 4 Tablespoon Butter (Room temperature) - 2 Teaspoon Dill (Chopped) - 1 kg minced beef or pork - 2 Teaspoon Olive Oil - 1 Small Onion (Chopped) - 3 Teaspoon Parsley (Chopped) - 1-2 Pinch Pepper (To taste) - 1/2 Cup Rice - 2-3 Pinch Salt (To taste) - 5 Cup Water (Or stock) In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. - Mix very well and shape into 1" balls. - In a large pot add the stock or water along with the butter and bring to a boil. - Add the meat/rice balls and cook at a simmer for about 30 minutes. - If the soup is too thin, thicken with a little flour and butter (mashed together). - For the avgolemono sauce, omit the onion and use 2 ladles of the soup stock from the pot. - Add the avgolemono sauce to the soup. |