Youvarlaki: Meatball Avgolemono


One of our kids' favorites. Thea Tzia would make this for us when we visited in Athens. Nearly a meal in itself: all-natural, pasture-raised seasoned lamb meatballs, simmered in a roasted bone stock with potatoes, carrots and celery. Finished with the classic avgolemono base--eggs beaten with fresh lemon juice added to the hot broth to thicken slightly. Yum!