Youvarlakia (meatball soup)

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Ingredients (10)

500 g	beef mince
100 g	rice — arborio
1	onion — peeled, puréed
125 ml	olive oil — extra virgin
1	bay leaves
	salt — to taste
	freshly ground black pepper — to taste
1 bunch	fresh Italian parsley — chopped
2	lemons — zest only
1	eggs

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Method:

Mix the minced beef, uncooked rice, pureed onion, zest of 2 lemons, salt and pepper with the whole raw egg in a bowl.

Mix well and form little meatballs by hand, remembering to oil your hands well with olive oil to prevent them from sticking.

Boil water in a saucepan filled well with water and the bay leaf, adding some olive oil to the water.

Now slide the meatballs into the water so that they can simmer in the water, on medium heat, for about 40 minutes to ensure that both meatballs and rice are cooked.

Remove from heat, discard the bay leaf and stir in the avgolémono gently, check and correct the salt and pepper, add the parsley and serve hot with bread.

You can add soured cream if you find it too thin for your taste.