Greek Stuffed Grape Leaves (Dolmades)

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1. 1Step 1: Thoroughly rinse and drain the grape leaves and set aside.
2. 2Step 2: Prepare a large pot or Dutch oven by placing several grape leaves on the bottom to form a layer.
3. 3Step 3: In a large bowl, combine all the ingredients except for the lemon and chicken broth.
4. 4Step 4: Starting with a grape leave, place a tablespoon of mixture at the top of a leaf. Fold over, fold in sides, and roll!
5. 5Step 5: Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
6. 6Step 6: Squeeze the juice of the half lemon over the dolmades.
7. 7Step 7: Pour the chicken broth over the dolmades until they're covered.
8. 8Step 8: If there is any filling left over, add to the pan.
9. 9Step 9: Cover the dolmades with a small flat plate to keep them submerged.
10. 10Step 10: Cover the pot with a lid and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
11. 11Step 11: Make the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
12. 12Step 12: Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.