Yionvarlakia Veloute(Minced Meat And Rice Balls In Veloute Sauce)

• 2 lb. meat
• 1 finely chopped onion
• 1 bunch finely chopped parsley
• 2 Tbsp. rice
• 6 eggs
• 1/2 glass lemon glass
• salt and pepper
• flour
• 2 Tbsp. butter
• 2 Tbsp. flour
• 3 to 4 c. chicken broth
• juice of 3 lemons
• salt and pepper
• grated cheese
• 4 eggs

1. Saute the onion and mix it with the minced meat and parsley. Next add the washed rice, the egg yolks and season with salt and pepper.
2. Knead well and shape into small balls.
3. Roll them in flour and cook in hot salty water for 15 minutes; add a few drops of lemon juice.
4. Beat the egg yolks with the juice of 3 lemons; season with salt and pepper.
5. Add a little stock and continue beating. Pour the egg mixture into the soup and stir for a while.
6. Serve sprinkled with chopped parsley.

meat, onion, parsley, rice, eggs, lemon glass, salt, flour, butter, flour, chicken broth, lemons, salt, grated cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226929 (may not work)