What you will need

For the meatballs (youvarlakia)

500 gr minced meat (beef or half beef-half pork)
1/2 cup rice (Carolina) washed and drained in a colander
2 medium onions, finely chopped
1 egg, slightly beaten
4 Tbsp fresh parsley, finely chopped
2 Tbsp fresh dill, finely chopped
1/2 cup olive oil + 4 Tbsp extra
4 cups broth
salt, pepper
1/2 cup flour (optional)

For the egg-lemon sauce

2 eggs
juice of 1-2 lemons (more to taste)
hot broth from the pot

1The recipe step to step

Start by making the meatballs (youvarlakia): In a large bowl, combine the minced beef, rice, onions, egg, parsley, dill, 4 tablespoons of olive oil, salt, and pepper. Knead the mixture thoroughly by hand until all ingredients are well combined.

Shape the mixture into small balls. Dredge them in flour, shaking off any excess, and set aside.

In a large saucepan, combine the broth, olive oil, salt, and pepper. Cover and bring to a boil. Reduce the heat and gently drop the meatballs into the stock. Cover and simmer for 25–30 minutes. Ensure there is enough liquid to cover the meatballs, adding more warm water if necessary. Once the meat is tender and cooked through, remove the pot from the heat.

Prepare the egg-lemon sauce as follows: Separate the eggs. Put the whites in a deep glass bowl and the yolks in a small saucer. Whisk the whites until fluffy.