Greek Meatballs

This is one of my mother's recipes.  She got it out of a Woman's Day magazine when she and my father were first married, so I have been eating and enjoying this recipe pretty much all my life.  Mom wants me to point out that the magazine was actually given away for free at the grocery store.  This would have been in the early 1960s.  Serves four.


1 ground beef
1/2 a medium onoin
1 t mint leaves, fresh or dried (I'd be tempted to add a bit more)
1 T parsley
2 T uncooked rice
Salt and pepper
1 1/2 cups beef stock
1 cup water
2 egg yolks
Juice of one lemon

Mix the beef, onion, mint, parsley, and rice.  Season with salt and pepper and add 1/4 cup beef stock.  Thoroughly mix and form into walnut-sized balls.

Bring the remaining stock and the water to a boil, and drop the meatballs into it.  Simmer 45 minutes.  Remove the meatballs from the stock and set aside.

Beat egg yolks, and add lemon juice.  Slowly add some of the hot stock to the egg and lemon mixture while continuing to beat, this will keep the former from curdling.  Stir the egg-lemon mixture into the hot stock, put the meatballs back in and let stand five minutes before serving over rice.  Steamed carrots or broccoli and or a green salad make a nice side vegetable.