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Giouvarlakia Avgolemono
Lamb and rice meat balls in a creamy lemon sauce. |
Ingredients:
| 1 |
Batch |
Avgolemono Sauce |
| 4 |
Tablespoon |
Butter (Room temperature) |
| 2 |
Teaspoon |
Dill (Chopped) |
| 2 |
lb |
Ground Lamb |
| 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) |
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Directions:
- 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.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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