Youvarelakia Avgolemono
Lamb and rice meat balls in a creamy lemon sauce. Credits: Eat Greek Tonight

Youvarelakia Avgolemono Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	60	mL	Butter ( Unsalted )		Room temperature
	10	mL	Dill		Chopped
	910	g	Lamb ( Ground )
	10	mL	Oil ( Olive )
	1	Small	Onions ( White )		Chopped
	15	mL	Parsley		Chopped
	1-2	Pinch	Pepper		To taste
	125	mL	Rice
	2-3	Pinch	Salt		To taste
	1250	mL	Water		Or stock

Youvarelakia Avgolemono Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	4	Tablespoon	Butter ( Unsalted )		Room temperature
	2	Teaspoon	Dill		Chopped
	2	lb	Lamb ( Ground )
	2	Teaspoon	Oil ( Olive )
	1	Small	Onions ( White )		Chopped
	3	Teaspoon	Parsley		Chopped
	1-2	Pinch	Pepper		To taste
	1/2	Cup	Rice
	2-3	Pinch	Salt		To taste
	5	Cup	Water		Or stock

Youvarelakia Avgolemono Directions In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1" balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too thin, thicken with a little flour and butter (mashed together). Add the avgolemono sauce to the soup.

Youvarelakia Avgolemono Also Require

Avgolemono Sauce For the avgolemono sauce, omit the onion and use 2 ladles of the soup stock from the pot.. Avgolemono Sauce Ingredients Order Quantity Ingredient Alternative Notes 250-500 mL Broth ( Vegetable )     2 Whole Egg ( Whole )     1 A Little Flour ( All Purpose )     1 Whole Lemons   Squeezed  1 Whole Onions ( White )     Avgolemono Sauce Ingredients Order Quantity Ingredient Alternative Notes 1-2 Cup Broth ( Vegetable )     2 Whole Egg ( Whole )     1 A Little Flour ( All Purpose )     1 Whole Lemons   Squeezed  1 Whole Onions ( White )     Avgolemono Sauce Directions Mix a little flour with the lemon juice. Add the eggs and beat well. Slowly add the broth while continuing to beat. Pour and mix the avgolemono sauce into your food. Remove from heat before the sauce thickens.