- 1 bunch of chopped parsley
- 1 onion
- 500 gr. lean ground lamb
- juice of 1 lemon
- 2 eggs
- 4 cups water
- 1/2 cups rice
- salt and black pepper to taste
Divide the parsley into three portions. Combine the meat with one portion of parsley, grated onion, well-washed rice, 2 egg whites, salt and pepper in bowl. Knead well. Wet palms and form walnut - sized meatballs, roll them in the second portion of parsley and place them in a tray. Sprinkle the third portion of parsley over the meatballs and shake until the meatballs are well coated.
Bring water to boil, put the meatballs gently into the boiling water one by one and continue cooking over low heat for one hour. Remove from heat.
Beat 2 egg yolks with lemon juice and add 1/2 cup cold water. Pour this mixture over the meatballs very slowly. Serve hot.