Preparation time: 45 minutes
Serves: 5
Ingredients
For the meatballs
- 500g minced beef
- 1 egg
- 1 medium onion
- 1 carrot, finely grated
- ¼ cup olive oil
- ¼ cup Carolina rice
- 2 tbsp dill
- 2 tbsp parsley
For the soup
- 3 tbsp olive oil
- 1 carrot, diced
- 300g celeriac
- 1 potato, diced
- 1 egg and 2 egg whites
- Juice of 1-2 lemons, to taste
- 1 tbsp cornflour
- 1.5 litres water
- Salt and pepper
Method
Step 1
Soak the rice in water, then rinse and drain it. In a bowl, combine the minced beef, egg, rice, onion, grated carrot, olive oil and herbs.
Step 2
Knead the mixture well, shape into small meatballs and set aside. Sauté the vegetables in a pot with the olive oil for 2-3 minutes.
Step 3
Add the water and, once it comes to a boil, add the meatballs and season with salt. Simmer for 25-30 minutes. Dissolve the cornflour in the lemon juice.
Step 4
In a separate bowl, whisk the egg whites into a light meringue. Add the egg yolk and gradually incorporate warm broth from the soup, stirring continuously. Then add the lemon juice mixture.
Step 5
Pour the avgolemono directly into the pot and gently shake the pot to combine. Do not allow the soup to boil again, as the egg-and-lemon sauce may split.
