Giouvarlakia (meatball soup with egg and lemon)

(recipe inspired from a Greek blog)

Serves 4-6 

Ingredients:

• 700 gr minced beef
• ½ cup olive oil (or less, it's important to cover the bottom of your pot well)
• ½ cup rice
• ½ cup chopped onion
• 2 eggs
• 3 tbsp chopped parsley
• 1 lemon
• salt and pepper
• fresh flat leaf parsley for serving

Step One

 Put the meat in a bowl and add the rice, onion, parsley, one egg , salt and pepper. Mix all the ingredients very well.

Step Two

Put a pot on medium heat and add the oil to cover it's bottom. Shape the mixture into medium sized meat balls and place them in the pot.

Step Three

 Cover the meatballs with hot water. To avoid braking the meatballs, add the water on the side of the pot, not directly on them. Shake the pot a little to ensure the meatballs aren't stuck to the bottom and boil over high heat for 40 min.

Step Four

 Beat the remaining egg with the lemon juice. Add some of the soup in the egg and lemon mixture. Then, pour the egg and lemon sauce in to the pot, shake gently the pot to ensure the sauce spread equally and let it simmer for 5 min.

   

Tip: If you want the soup/sauce thicker use cornflour.