2-3 bay leaves
2-3 thyme sprigs
salt & pepper
1/2 C uncooked short grain rice
1 lb ground beef
1 small onion, finely chopped
4 cloves garlic, finely chopped
1/2 C flat leaf parsley
1 T olive oil
3 yolks
1 T cornstarch
Zest and juice of 3 lemons (original uses 1 T zest, 1/3 C juice)
2 T fresh dill, chopped
In a medium pot, boil stock, bay leaves, and thyme.
Add salt and pepper to taste.
Remove from heat and set aside.
Rinse rice until water runs clear.
Combine rinsed rice, ground beef, onion, and garlic.
Add parsley, olive oil, salt, and pepper.
With wet hands, form meatballs.
Will yield about 32 1" meatballs.
Heat stock to medium and add meatballs, one at a time.
Bring to a boil, and reduce heat to low.
Cover and cook 30 mins or until meatballs are cooked through.
Turn off heat; discard bay and thyme.
Remove 3/4 C hot broth.
Separately, whisk yolks with cornstarch.
Whisk in lemon zest and juice.
Temper lemon yolks with hot broth.
Slowly return eggs to remaining broth.
Simmer; broth will thicken overnight.
Serve with dill.
Shared by Christina Sutherland
