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    You are in: Home / Recipes / Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) Recipe
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    Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

    Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup). Photo by Susie D

    1/4 Photos of Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    evelyn/athens's Note:

    Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
    2. 2
      Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
    3. 3
      In a soup pot, bring the water or stock to boil and add the meatballs.
    4. 4
      Cook for 20 minutes.
    5. 5
      Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
    6. 6
      Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
    7. 7
      To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
    8. 8
      While beating all the while, gradually add the lemon juice.
    9. 9
      Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
    10. 10
      Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
    11. 11
      Serve hot, garnished with parsley.
    12. 12
      Serve this with feta cheese on the side- goes great with the little meatballs.

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    Ratings & Reviews:

    • on July 22, 2003

      45

      This was really a good soup Evelyn. I hope you don't mind, but I just couldn't put 4oz butter in it. I reduced that to 1oz. This is a very easy to make and tasty recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2010

      55

      This recipe was so easy to make! I really enjoyed the soup and I'm looking forward to sharing it with my family!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2009

      55

      I'm a long term Ev fan and this recipe bears her traditional hallmark which, as a computer professional I really appreciate.. the directions are always crystal clear.. the algorithm is completely unambiguous.. thus the cook is never confused !! I was used to doing youvarlakia with dill.. This was an interesting change. Thanks Ev.. 6 dinner guests including my daughter are singing my ( your) praises..

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

    Serving Size: 1 (547 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.1
     
    Calories from Fat 245
    43%
    Total Fat 27.3 g
    42%
    Saturated Fat 10.2 g
    51%
    Cholesterol 237.0 mg
    79%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 5.4 g
    21%
    Sugars 6.5 g
    26%
    Protein 35.7 g
    71%

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