Avgolemono - Greek Chicken soup with meatballs
Ingredients:
2 litres Chicken stock
1 kg mince steak
1 large onion, finely grated
20g fresh mint, finely chopped
20g fresh parsley, finely chopped
½ cup long grain rice
1 tablespoon salt
Freshly ground pepper
2 egg whites
4 egg yolks
Juice from 2 lemons
Method:
Mix mince, onion, mint, parsley, rice, salt and pepper altogether.
Lightly beat egg whites and mix through mixture. (The egg whites hold the meat balls together).
Roll up the meat mixture to make small meatballs.
Heat the chicken stock and when it starts to boil, add the meat balls and bring to the boil again.
Reduce heat and simmer for about 30 minutes, or until the meat and rice is cooked.
To finish off the soup you have to make the egg and lemon mixture.
Slightly beat the egg yolks.
Add some of the soup into this mixture and mix well.
Gradually add some of this mixture into the soup and mix well.
Alternate with putting some of the lemon juice into the soup as well.
Use up all of the egg mixture and the lemon juice. Cook gently so as it does not curdle.
The soup should be a little thicker.
Serve.
