Youvarlakia meat n Rice dumplings in egg and lemon sauce

Materials:

For the dumplings: 

0.5 kg of ground beef

0.5 cup rice carolina

1 egg

1 onion chopped

2 tablespoons chopped parsley

Salt and course crated  black pepper

For the broth:

1 small head of l cos lettuce     

2 potatoes, coarsely diced

2 leaks sliced

1 zucchini diced   

Salt n pepper 

1 tbs powder chicken or fresh stock homemade ( enough to cover all meat and veggies  

2 tablespoons butter

Salt and pepper

2 pieces of lamb on the bone to make broth

For the egg-lemon:

1 egg

Juice of two lemons

Method 

Mix the minced meat, rice,parsley, onion, egg and salt and pepper. Shape the mixture into balls and place in a large flat plate and let it stand in the fridge until you are ready for the next step. (This process can be done a day before)In a hot frying pan drizzle some olive oil and some of the butter and sauté the veggies and the piece of lamb place all the ingredients in the slow cooker or saucepan add the chicken stock salt and pepper parsley and dill and pour in boiling water so that we do not disturb  the broth and stop it from cooking then we set the cooker to low for 4-6 hours or until we come back from work the broth would be perfect take out the bones of the lamb and leave the meat in broth then set sc on high until it is boiling then slowly and carefully place the meat dumplings in the hot broth cook on high 20 min or until the rice and meat have cooked through! It's best to take one out and taste to see if all done then Rosemead with the egg and lemon sauce! 

This can also be done on the stove top in a large saucepan 

In a blender Beat an egg with lemon juice  then with a ladle take out some of the broth and add in with the eggs and lemon this will help the eggs not to curdle pore egg and lemon sauce over your dumplings and enjoy! It's best to serve straight away  with crusty bread! It's a great a Greek winter dish!