Greek · Soup
Avgolemono Lamb Meatball Soup
Tender little lamb and rice meatballs poach slowly in light stock, then a lemony egg liaison turns the broth silky without scrambling. Comforting, and made from simple pantry food.
- YieldServes 6
- Hands-on40 min
- Total1 h 37 min
- Difficulty
Ingredients
Meatballs
- 500 glamb, finely minced
- 1small onion, finely chopped
- 1egg, beaten
- 75 gshort-grain white rice
- 2 tbspflat-leaf parsley, finely chopped
- 1 tspfresh mint, finely choppedoptional
- to tastesalt
- to tasteblack pepper, freshly ground
- 30 gall-purpose flour, for coating the meatballs
Soup
- 1¼ Llight chicken stock
- 1 tbspunsalted butter
Egg and lemon liaison
- 2eggs
- 50 mllemon juice, about 1 lemon
To serve
- 1 tbspflat-leaf parsley, chopped, to garnish
- to tastecrusty bread
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