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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put bread and ground beef in a bowl, and mix and knead thoroughly. | 2. Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well. | 3. In a soup kettle, bring about 2 qt water to a furious boil. | 4. Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water. | 5. Continue boiling for about 1/2 hour, and then set aside. | 6. Beat the whites of 3 eggs until frothy, but not stiff and shiny. | 7. Constantly beating, add the yolks until well mixed. | 8. Still beating add the lemon juice drop by drop. | 9. Bring butter and broth to a boil. | 10. Add this to the egg-lemon mixture, beating continuously. | 11. Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens. | 12. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat bread	2	slices	squeezed	-	-	-	-
lamb	1 1/2		ground ground	1816.668	0.0	114.8515	146.8984
rice	1/2	cup	uncooked	351.0	77.3565	6.4448	0.5655
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
celery	2	tablespoons	chopped	2.4	0.4455	0.1035	0.0255
mint flake	1	teaspoon	crushed dried	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water	2	quarts		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
lemon	1			1.2808	0.4116	0.0486	0.0132
broth	1 1/2	1/2		17.625	4.512	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4

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