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Giovarlakia Avgolemono

Hazel Carolas
You might never think of putting lemon in soup, but this is delicious!
Print Recipe

Ingredients
  

  • 1 egg
  • juice of 1 lemon
  • parsley for garnish

Stock

  • 3 cans chicken broth (10 1/2 oz, each)
  • 3 soup cans water
  • 1/2 tsp dill weed

Meatballs

  • 1 1/2 lbs ground beef
  • 1 medium onion, grated
  • 1/2 cup long grain rice
  • 1/4 cup chopped parsley
  • 1/2 tsp dill weed
  • 1 egg
  • Salt and Pepper to taste
  • 1 cup flour

Instructions
 

  • In a large soup pot, combine stock ingredients and over medium high heat, bring broth to a boil.
  • In a bowl, combine all meatball ingredients together EXCEPT flour. Shape into meatballs and roll in flour to coat. Add meatballs to boiling broth. Cover and reduce heat to simmer. Cook 45 to 60 minutes.
  • In a bowl, beat egg until thick and lemon colored. Slowly beat in the lemon juice. Slowly add 1 cup of hot broth to egg mixture while continuing to beat(tempering). Add egg mixture back into hot soup. DO NOT BOIL or egg will curdle. Garnish with parsley and serve immediately. Makes 6 to 8 servings. Enjoy!