Ingredients
- 500 gr minced beef
- ½ cup glutinous rice
- 2 tablespoons of olive oil
- 2 eggs, one separated
- 1 medium-sized grated onion
- 2 tablespoons chopped dill
- 1 tablespoon of chopped parsley
- 1 ½ lemon juice
- ½ tablespoon of flour
- Salt and pepper
Method
Step 1:
Put the mince with rice, olive oil, onion, parsley, 1 tablespoon of dill, salt, pepper and egg white and mix until it becomes homogeneous.
Step 2:
Allow the mixture to rest for about 20 minutes and then squeeze it into small round balls (about 25).
Step 3:
Boil cups of salt water in a cup on medium heat and then pour in the yuvarlakia.
Step 4:
Allow them to simmer on moderate heat for about 20 minutes until the rice softens.
Step 5:
Pour in the remaining dill and let it boil for about 5 minutes.
Step 6:
In the meantime, mix the whole egg in a bowl, while adding lemon juice.
Step 7:
Add broth from the soup to warm the mixture, while mixing. In a bowl, dissolve the flour in ½ cup of cold water and pour it into the soup.
Step 8:
Allow to boil and then pour in the avgolemono (egg and lemon soup). Be careful as not to break the yuvarlakia.
Step 9:
Check the salt and pepper and as soon as the soup begins to boil, remove it from the fire.
