Cypriot Meatball Soup Yourvarlakia Avgolemono Gluten Free

A lovely soup from the complete middle east cookbook by tess mallos

Beat 1 egg and mix it with the ground meat , onion , rice , 2 tbs parsley , mint , & salt & pepper to taste.

Shape into meatballs the size of a small walnut and coat lightly with rice flour.

Bring stock to a boil in a soup pot & drop in prepared meatballs.

Add the butter.

Cover and simmer gently for 1 hour.

In a bowl beat remaining two eggs until light and foamy.

Gradually beat in lemon juice.

Slowly add about 2 cups of the simmering stock , beating constantly.

Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.

Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.

Ladle soup into soup plates and sprinkle with a little chopped parsley.

Serve with crusty bread.

ground beef, onion, eggs, short-grain rice, parsley, mint, salt, fresh ground black pepper, rice flour, chicken stock, butter, lemon, juice of