Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
02Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
03In a soup pot, bring the water or stock to boil and add the meatballs.
04Cook for 20 minutes.
05Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
06Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
07To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
08While beating all the while, gradually add the lemon juice.
09Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
10Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
11Serve hot, garnished with parsley.
12Serve this with feta cheese on the side- goes great with the little meatballs.