Greek meatballs soup recipe (Youvarlakia avgolemono)

Instructions

• Wash and chop all vegetables and herbs, setting aside.
• Rinse lamb shanks, removing any blood.
• Add lamb shanks to a large pot filled with water and cover pot, bringing to boil.
• Discard boiled water and add fresh water to the large pot, adding 1 onion (halved) covering the pot, bring to simmer point.
• Add chilli and celery, stirring ingredients thoroughly and covering the pot, bringing to boil.
• Uncover the pot and add carrots, sweet potato, leek, spring onion, spinach and red pepper.
• Stir ingredients thoroughly and cover the pot, bringing to boil.
• Prepare meatballs by combining parsley, onion, garlic, salt and rice to beef mince.
• Mix though meatball ingredients, combining mixture and roll into a medium size ball shape.
• Gently add meatballs into soup, allow to cook through for approximately 20 minutes.
• Remove 1 cup of soup liquid setting aside.
• Separate egg whites and yolks.
• Beat egg whites thoroughly, adding 1 teaspoon salt and 3 tablespoons water.
• Add egg yolks and half of the lemon juice squeezed continuing the mixing process.
• Slowly introduce half of the pot liquid and the rest of the lemon juice whilst continuing the mixing process.
• Stop the mixing process and slowly add pot liquid to the lemon sauce mixture, stirring the mixture.
• Slowly add the mixture into the pot, continuously stirring through as to combine all ingredients.