Giouvarlakia Avgolemono

Ingredients

•2 slices of whole wheat bread (crusts removed, soaked in milk & squeezed dry)

•1 1/2 lbs ground lamb or ground beef

•1/2 cup rice(uncooked)

•2 tablespoons parsley, chopped or 2 teaspoon dried parsley

•2 tablespoons celery, chopped

•1 teaspoon crushed dried mint flakes

•1 teaspoon dried oregano

•2 teaspoons olive oil

•3/4 teaspoon salt

•1/2 teaspoon pepper

•2 quarts water or chicken stock Egg-lemon Sauce

•3 eggs, separated

•1 lemon,

•1 1/2 cups meatball broth

•2 tablespoons butter

Instructions:

1.Put bread and ground beef in a bowl, and mix and knead thoroughly.

2.Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.

3.In a soup kettle, bring about 2 qt water to a furious boil.

4.Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.

5.Continue boiling for about 1/2 hour, and then set aside.

6.Beat the whites of 3 eggs until frothy, but not stiff and shiny.

7.Constantly beating, add the yolks until well mixed.

8.Still beating add the lemon juice drop by drop.

9.Bring butter and broth to a boil.

10.Add this to the egg-lemon mixture, beating continuously.

11.Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.

12.Serve hot.