Greek Meatball Soup

This recipe is adapted from a Greek soup (Youvarlakia Avgolemono). The traditional version doesn’t have the vegetables added to the broth, but it’s those vegetables that make this soup a one-pot meal. Serve it with some feta cheese and crusty bread.

Serves 6

Ingredients:

• 1 pound lean ground beef
• ¼ pound ground pork
• 1 small onion, peeled and minced
• 1 clove of garlic, peeled and minced
• 6 tablespoons (uncooked) converted long-grain white rice
• 1 tablespoon dried parsley
• 2 teaspoons dried dill or mint
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 3 large eggs
• 4–6 cups chicken or vegetable broth, or water
• 1 medium onion, peeled and chopped
• 1 cup baby carrots, each sliced into thirds
• 2 large potatoes, peeled and cut into cubes
• 1 stalk celery, finely chopped
• 2 tablespoons masa harina (corn flour)
• ⅓ cup fresh lemon juice

1. In a large bowl, mix the meat, onion, garlic, rice, parsley, dill or mint, oregano, salt, pepper, and 1 of the eggs. Shape into small meatballs and set aside.
2. Add 2 cups of broth or water to the slow cooker. Add the meatballs, onion, carrots, and celery, and then pour in enough broth or water to cover the meatballs and vegetables. Cover and cook on low for 6 hours.
3. In a small bowl or measuring cup, beat the two remaining eggs and then whisk in the corn flour. Gradually whisk in the lemon juice, and then ladle in about a cup of the hot broth from the slow cooker, doing so in a slow, steady stream, beating continuously until all of the hot liquid has been incorporated into the egg-corn flour mixture. Stir this mixture into the slow cooker, being careful not to break the meatballs. Continue to cook on low for an hour, or until mixture is thickened.