Youvarlakia Avgolemono Recipe (Greek Meatball Soup)
Youvarlakia Avgolemono, a comforting Greek meatball soup with a rich egg-lemon sauce. A cozy, hearty meal perfect for any occasion.
Ingredients
Meatballs
- 500 grams Beef mince
- 5 Garlic cloves minced
- 1 Red onion finely diced
- 70 grams Rice arborio
- 2 teaspoon Salt
- ½ teaspoon Black pepper
- 1 Egg
- 8 grams Fresh mint ¼ cup
- 8 grams Fresh parsley ¼ cup
- 8 grams Fresh dill ¼ cup
- 2 tablespoon Olive oil
Broth
- 1.5 liters Chicken stock if low salt, add salt to taste
- 1 Lemon skin/ peel
- 2 Bay leaves
- 50 grams Olive oil ¼ cup
- 50 grams Rice arborio
- salt and pepper to taste
Avgolemono (Egg Lemon Sauce)
- 4 Eggs separated
- 2 Lemons (juiced) 150 ml
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the beef mince, minced garlic, finely diced onion, rice, salt, pepper, chopped herbs (mint, parsley, dill), egg, and olive oil. Mix thoroughly until everything is evenly combined. Roll the mixture into meatballs, about 30 grams each. Set aside.
- Prepare the Broth: In a large saucepan, combine the chicken stock, olive oil, lemon peel, bay leaves, and rice. Bring this mixture to a boil over medium heat, then reduce to a low simmer. Gently place the meatballs into the stock, cover, and let them simmer for 30 minutes.
- Remove Stock for the Egg Lemon Sauce: Once the meatballs are cooked (roughly 30 minutes), turn off the heat and use a ladle to remove about 1 cup of hot stock from the saucepan. Set this aside to cool slightly (for a few minutes) before adding it to the egg mixture.
- Prepare the Egg Lemon Sauce: Separate the eggs, placing the whites and yolks in separate bowls. Whisk the egg whites until fluffy and slightly thickened. Then, add the yolks and continue whisking until the mixture is creamy. Pour in the lemon juice and mix until well combined.
- Temper the Egg Mixture: Start by gradually whisking in the slightly cooled stock (set aside earlier), then continue taking one ladle at a time directly from the pot, whisking well after each addition. Repeat this 2–3 more times to gently warm the egg-lemon mixture and prevent curdling.
- Finish the Youvarlakia: Carefully pour the tempered egg-lemon mixture into the saucepan with the meatballs. Gently shake the pot in a circular motion to combine everything. Then, place the pot back on low heat for 1 minute to warm through, avoiding stirring with a spoon to keep the meatballs intact.
- Taste and Adjust Seasoning: Taste the soup and adjust the salt, pepper, and lemon juice if needed. Serve and enjoy!
Video
Notes
This recipe makes around 25-30 meatballs.
Nutrition
Calories: 568kcalCarbohydrates: 32gProtein: 28gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 203mgSodium: 1251mgPotassium: 680mgFiber: 2gSugar: 6gVitamin A: 489IUVitamin C: 26mgCalcium: 78mgIron: 4mg
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