greek meatballs

by Diana

1/4 c short grain rice
1 lb ground beef
1/2 c onion, chopped fine
2 tbsp parsley, chopped
1 large tomato, chopped
1 egg beaten
2 c consomme
1 egg
2 tbsp lemon juice
1 tbsp butter
1 tbsp flour

Blend together the rice, beef, onion, parsley, tomato and beaten egg. Shape the mixture into meatballs. Bring the stock to a boil and drop in the meatballs one at a time. Cover and simmer over low heat for 25 minutes. Do not uncover in the first 20 minutes. Drain meatballs and place on a warm platter. Beat toether the egg and the lemon juice. Make a sauce with the flour, butter and 1 c of the liquid used to cook the meatballs. Blend in the egg and lemon juice. Season to taste. Cook mixture over very low heat for 3 minutes, stirring often. Pour over meatballs.