Youvarlakia

Ingredients

• 1 lb ground beef
• ½ cup short grain rice, such as Arborio
• 1 medium onion, grated (or very finely chopped), about 1 cup
• 1 clove garlic, finely minced
• 4 tablespoons minced fresh dill
• 2 packed tablespoons minced fresh mint
• 2 tablespoons olive oil
• 2½ teaspoons salt, plus more to taste
• 1 teaspoon lemon zest
• 1 - 1-inch piece of lemon peel
• 1 bay leaf
• 1 carrot, washed and halved (quartered, too, if it’s quite large), optional
• ¼ of a whole onion, peeled and kept intact by the stem (which you should trim), optional
• 2 large eggs
• Juice of 2 large lemons

Instructions

1. 1
   In a large bowl, combine the ground beef, rice, onion, garlic, dill, mint, olive oil, salt, and lemon zest. Mix well and shape into 18-20 golf ball-sized balls.
2. 2
   Add 6 cups of water to a large pot. Add the lemon peel, bay leaf, and if using, carrot, and onion pieces. Using a slotted spoon, gently add the meatballs to the water as well. Set over medium heat and bring to a simmer. Cook the meatballs for 40 minutes, maintaining a gentle simmer (you may need to lower the heat along the way).
3. 3
   While the meatballs cook, separate two eggs, adding the whites to a large bowl and the yolks to a medium one. Set the yolks aside as you whip the egg whites into stiff peaks, using a whisk or an electric hand mixer. Then, whisk the juice of both lemons into the yolks; keep whisking until the mixture is smooth, pale yellow, and frothy. Then, using a silicone spatula, gently fold the yolk mixture into the whites.
4. 4
   Once the meatballs have cooked for 40 minutes, remove the carrot and onion pieces, bay leaf, and lemon peel. Ladle some of the hot cooking liquid into a measuring cup. Whisking all the while, drizzle the hot liquid into the egg mixture in a very slow, steady stream. Keep doing this until the egg mixture — your avogolemono — is hot, then pour it into the pot.
5. 5
   Stir gently, ensuring that the avgolemono gets fully incorporated, and simmer for another 5 minutes or so. Remove from heat. Taste the broth and season with more salt, if needed, and serve.