In a deep dish, mix the minced meat with egg, onion, rice, olive oil, spices, herbs and water to create a fluffy mixture. We make the yuvarlakia to the desired size (ideal for 35 g will give us 25 yuvarlakia). Then place them in the fridge.
In a saucepan add 3 lt water, vegetable cube, olive oil and 1 bay leaf and cook until it starts boiling. Then add the yuvarlakιa in the pot and start removing the first foams. After 30 minutes of cooking on medium heat add the remaining rice for another 12-14 minutes. Our food is almost ready.
In a bowl, mix the ingredients, Be careful not to dilute the cornmeal. Add slowly about 1 liter of the soup broth to the bowl, stirring and we add the egg-lemon sauce in the saucepan.
Our food is ready.
Tip: Serve with chopped herbs.