Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

Recipe by evelynathens
READY IN: 1hr 5mins




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