• 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


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.

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