Ingredients
- For the Broth:
- 8 cups water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- For the Meatballs:
- 1 pound (450 g) ground beef
- 1 cup uncooked Arborio rice
- 1 large onion, grated
- 1 egg
- ½ cup finely chopped flat-leaf parsley
- ½ cup finely chopped mint
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup extra virgin olive oil
- For the Avgolemono (Egg-Lemon Sauce):
- 2 eggs
- Juice of 2 large lemons (about ½ cup)
- To Serve:
- Freshly ground black pepper
- Lemon wedges
- Crusty bread or pita (optional)
Instructions
- Bring the water, olive oil, and salt to a gentle simmer in a large pot.
- In a bowl, combine ground beef, rice, grated onion, egg, parsley, mint, salt, pepper, and olive oil. Mix well.
- Form into 1-inch meatballs and gently drop into the simmering broth.
- Lower heat and simmer for 25–30 minutes until meatballs and rice are fully cooked.
- Whisk eggs and lemon juice in a separate bowl. Slowly whisk in a ladle of hot broth to temper.
- Stir the tempered mixture back into the soup over low heat. Do not boil.
- Serve hot with black pepper and lemon wedges. Add bread or pita if desired.
Notes
- Use half beef and half lamb for a richer flavor.
- Short-grain rice or orzo can replace Arborio rice.
- Include vegetables like diced carrots or celery for added nutrition.
- If freezing, omit the avgolemono and add it fresh after reheating.
- Warm leftovers gently to preserve the smooth texture of the egg-lemon sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
