1. In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. 2. Knead for a few minutes, then shape into walnut-sized meatballs and set aside. 3. In a soup pot, bring the water or stock to boil and add the meatballs. 4. Cook for 20 minutes. 5. Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste. 6. Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat. 7. To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour. 8. While beating all the while, gradually add the lemon juice. 9. Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added. 10. Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened. 11. Serve hot, garnished with parsley. 12. Serve this with feta cheese on the side- goes great with the little meatballs. ---------------------------------------------------------------------------
Nutrition
Ingredients
