Ingredients

• 4 tablespoons of unsalted butter, in room temperature
• 2 teaspoons of dill, chopped
• 2 lbs of lamb’s ground
• 2 teaspoons of olive oil
• 1 small, white onion, chopped
• 3 teaspoons of parsley, chopped
• 1-2 pinches of pepper
• 1/2 cupof  rice
• 2-3 pinchesof  salt
• 5 cups of water or stock

Directions

• In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
• Mix very well and shape into 1″ balls.
• In a large pot add the stock or water along with the butter and bring to a boil.
• Add the meat/rice balls and cook at a simmer for about 30 minutes.
• If the soup is too thin, thicken with a little flour and butter (mashed together).
• Add the avgolemono sauce to the soup.

Extras

• 1-2 cups vegetable’s broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.