YIOUVARLAKIA AVGOLEMONO (soup with meatballs with rice and an egg and lemon sauce)

To be honest I was a bit unsure whether I would like this soup when the Greek guy made it for me...I grew up eating 'thicker' soups with lots of veges and a ham bone! But I was pleasantly surprised and really enjoy it - we have been having this a lot this winter, mm mmm.

•     500g beef mince
•     1 small red onion, finely chopped
•     1/4 cup medium grain rice
•     3 TBLSPN parsley, finely chopped
•     2 TBLSPN mint, finely chopped
•     2 TBLSPN ILIADA Extra Virgin Olive Oil
•     salt and 1 tspn ground pepper
•     5 cups beef stock (or water will do)
•    100g butter
•    2 eggs
•    1/4 cup lemon juice

In a big bowl mix the mince, onion, rice, herbs, olive oil, salt and pepper.
Knead the mixture for 3-5 minutes then shape into small balls, the size of a walnut. Place them on a plate and refrigerate for an hour (so they don’t break up while cooking)
In a deep pan put the beef stock or water plus the butter and bring to the boil. Add the meatballs and simmer with lid on for approx 30 mins.
Whisk the eggs and lemon juice in a small bowl, then add 3 TBLSPN of the hot soup liquid, whisking continuously . Pour this avgolemono sauce (egg and lemon sauce) back in to the pan, stirring briskly so you don’t end up with a ‘scrambled egg’ consistency!
Serve immediately. Serves 4-6
Kali Orexi!!!