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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. | 2. Knead for a few minutes, then shape into walnut- sized balls and set aside. | 3. In a soup pot, bring the water or stock to boil with the chopped onion, salt and pepper to taste. | 4. Lower the heat and add the meat-rice balls. | 5. Simmer, covered, for 30 minutes, then remove from the heat. | 6. To prepare avgolemono, beat the two remaining eggs for 2 minutes. | 7. Continuing to beat, gradually add the lemon juice. | 8. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. | 9. Add to the soup and heat, being careful not to let it boil. | 10. Serve hot, garnished with parsley. | 11. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1	1	ground ground	1211.112	0.0	76.5677	97.9322
onion	1		grated	64.0	14.944	1.76	0.16
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
grain white rice	6	tablespoons	raw	-	-	-	-
parsley			chopped	-	-	-	-
mint	2	tablespoons		5.016	0.9587	0.3751	0.0832
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt black pepper			ground	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
water	5	cups		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.