Ingredients

For the meatballs:

500g minced beef

1 onion, finely grated

1 carrot, finely grated

1/4 cup rice, rinsed 

½ cup fresh parsley, chopped (plus extra to serve)

2 tsp salt 

1 tsp black pepper

2 tbsp olive oil 

1 litre 300 ml chicken/ beef stock

2 eggs, separated

Juice of 1-2 lemons

Salt and pepper 

Method

1. In a large bowl, combine the ingredients for the meatballs. 

2. Form into balls and add them to the stock. If you like a thicker consistency you can roll your meatballs in flour before adding them to the soup

3. Bring a large pot of stock to a simmer and then add the meatballs and cook with the lid on for about 20 minutes on a medium heat. 

4. After about 15 minutes, reduce the heat and make the avgolemono. Make the egg mixture by whisking the egg whites until very foamy. Then whisk in the yolks followed by the lemon juice.

5. Slowly whisk in 2 ladles of the broth into the egg mixture (make sure the broth isn’t boiling hot at this point). This will help bring it to temperature. 

6. Carefully stir the egg mixture into the pot. Return the pot to a low heat and let it cook for about 5 minutes until it’s getting very warm but not boiling. Check the seasoning and then remove from the heat and serve. I like to serve this with a good drizzle of extra virgin olive oil and some fresh parsley or dill. 

Huge thank you to @eatgreekwithjulie for the recipe inspiration!