Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

Submitted by evelynathens

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 1 lb ground beef
• 1⁄4 lb ground pork (opt but good)
• 1 onion, minced
• 1 garlic clove, minced fine
• 6 tablespoons raw long-grain white rice
• chopped fresh parsley
• 2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
• 1 teaspoon dried oregano
• salt & freshly ground black pepper
• 3 eggs
• 6 cups water or 6 cups stock
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 -3 carrots, sliced
• 1 zucchini, chopped (about 1 1/2 cups)
• 1 large potato, cubed
• 1 lemon, juice of, only
• 2 tablespoons cornflour

directions

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. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
3. In a soup pot, bring the water or stock to boil and add the meatballs.
4. Cook for 20 minutes.
5. Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
6. Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
7. To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
8. While beating all the while, gradually add the lemon juice.
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. Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
11. Serve hot, garnished with parsley.
12. Serve this with feta cheese on the side- goes great with the little meatballs.

Reviews

[JustJanS]

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.

 

[Little Sister]

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

 

[dvoulio]

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..

 

[Cem176]

As usual Ev, a fabulous recipe! I really fancied some Avgolemono (my Greek friends parents used to bring it to me at uni!) and after finding your recipe I wasn't disappointed! Even DH, who at first turned his nose up at the thought of egg in a soup, is a total convert! Thanks so much!

 

[Imagenie]

This soup is fantastic !!!! LOVE the flavors. Made as written, minus the pork and mint, didn't have it. I will be making this alot in the future. Thank you, Evelyn