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Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

1 lb ground beef (or lamb)
1 small onion, finely chopped
3 eggs
13 cup short-grain rice
4 tablespoons finely chopped parsley
1 teaspoon finely chopped mint
fresh ground black pepper
14 cup rice flour (to be gluten free)
5 cups chicken stock
1 tablespoon butter
1 lemon, juice of


Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste. Shape into meatballs the size of a small walnut and coat lightly with rice flour. Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter. Cover and simmer gently for 1 hour. In a bowl beat remaining two eggs until light and foamy. Gradually beat in lemon juice. Slowly add about 2 cups of the simmering stock, beating constantly. Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg. Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle. Ladle soup into soup plates and sprinkle with a little chopped parsley. Serve with crusty bread.

Source: www.food.com