Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground beef, veal or lamb
1 Onion; grated
2 Garlic cloves; crushed (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped dill, mint or basil
1 ts Dried oregano or thyme
Salt freshly ground pepper
3 Eggs
5 c Water or stock
1 Onion (optional); chopped
1 Celery stalk (opt.); chopped
1/2 Carrot (optional); chopped
1 Lemon (or more), juice only

In a large bowl, combine the meat, grated onion, garlic, rice, 3
tablespoons chopped parsley, the mint, oregano, salt and pepper, and
1 egg, slightly beaten. Knead for a few minutes, then shape into
walnut- sized barrels and set aside. In a soup pot, bring the water
or stock to boil with the chopped onion, celery and carrot, and salt
and pepper to taste. Lower the heat and add the meat-rice barrels.
Simmer, covered, for 30 minutes, then remove from the heat. To
prepare avgolemono, beat the two remaining eggs for 2 minutes.
Continuing to beat, gradually add the lemon juice. Then add 1 cup of
the hot broth by droplets, beating steadily, until all has been
added. Add to the soup and heat, being careful not to let it boil.
Serve hot, garnished with parsley. Note: This soup is frequently made
without the additional vegetables added to the liquid. Also, you may
enjoy this soup without avgolemono, in which case add 1/2 cup canned
tomato sauce to the liquid and reduce the water to 4 1/2 cups.

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