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1
In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
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2
Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
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3
In a soup pot, bring the water or stock to boil and add the meatballs.
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4
Cook for 20 minutes.
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5
Add chopped onion, celery, carrot, zucchini and potato.
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6
Add salt and pepper to taste.
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7
Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
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8
To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
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9
While beating all the while, gradually add the lemon juice.
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10
Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
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11
Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
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12
Serve hot, garnished with parsley.
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13
Serve this with feta cheese on the side- goes great with the little meatballs.
