Avgolemono Soup

(by Vasilika "Vanya" Marinkovic)

8 oz. rice

1/2 medium onion, chopped

2 - 3 cloves garlic, minced

1/2 - 1 lb. ground beef

3 – 4 qt. stock, either beef or chicken

4 eggs

juice of 2 or 3 lemons

1 T. cornstarch or flour (2 T. if you want a thicker soup)

Preheat oven to 375 F.

Cook rice, drain and set aside.

Sauté onion until slightly brown.

Add garlic, and cook until slightly aromatic.

Add ground beef, and cook until browned.

Heat stock in a large pot.

Beat eggs for 3 - 5 minutes.

Set aside half of the beaten eggs.

Stir lemon juice into egg mixture, continuing to beat.

Slowly add 1 c. hot stock to egg mixture, mixing constantly.

Pour egg mixture into remaining stock in pot.

Combine cooked beef mixture with cooked rice and eggs that were set aside.

Shape mixture into small meatballs, and bake for 30 minutes on a foil-lined sheet.

Drop cooked meatballs into soup.