...Yourvarlakia Avgolemono...

Today I made Yourvarlakia Avgolemono (a meatball soup from Cyprus). I was in Borders and I found this recipe from some random Middle Eastern cookbook. I've made Avgolemono before with chicken, carrots and orzo. Avgolemono is a soup with an egg/lemon broth. The meatballs made an interesting touch. Meatball soups are cool (think Italian Wedding soup and Mexican Albondigas soup)! Yum Yum!!!

Meatball Soup from Cyprus (Yourvarlakia Avgolemono)

1lb ground lamb (I used ground beef...which I hate watching turn colors..but nevermind=)
1 small onion chopped
1 egg
1/3 c rice
2 tbsp chopped parsley
1 tsp chopped mint (optional)
salt and pepper
flour
5 cups of chicken stock
2 eggs
juice from 1 lemon

1) Mix the ground lamb, onion, egg, rice, parsley, mint and salt and pepper. Shape into meatballs the size of walnuts. Coat lightly with flour.

2) Boil the 5 cups of chicken broth. Drop in the meatballs and simmer for one hour. (I personally thought this was too long-maybe it's different with lamb??)

3) Lightly beat the 2 eggs and add the lemon juice. Beat until frothy.

4) To avoid curdling the eggs, add 2 cups of the broth to the lemon egg mixture and stir. Then slowly add the lemon egg mixture to the rest of the meatballs.

5) Serve with lemon slices and parsley.