Greek Meatball Soup Youvarlakia Avgolemono Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE



Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe image

Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day!

Provided by Eli K. Giannopoulos

Categories     Soups

Time 1h

Number Of Ingredients 13

500g lean minced beef (18 ounces)
¼ of a cup long-grain rice (not boiled)
½ cup parsley, finely chopped
1 medium sized onion, finely chopped
1 egg
2 tbsps olive oil
½ carrot, grated (optional)
3 tbsps fresh dill, finely chopped (optional)
1 tsp salt
a pinch of coriander
freshly ground pepper
2 eggs
juice of 2 lemons

Steps:

  • To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
  • Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
  • To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
  • Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
  • Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
  • Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

Nutrition Facts : ServingSize 1 bowl, Calories 337kcal, Sugar 2.3g, Sodium 734.1mg, Fat 14.6g, SaturatedFat 4.1g, UnsaturatedFat 9.6g, TransFat 0.1g, Carbohydrate 16.7g, Fiber 1.4g, Protein 33.9g, Cholesterol 214.5mg

GREEK MEATBALL SOUP | YOUVARLAKIA AVGOLEMONO



Greek Meatball Soup | Youvarlakia Avgolemono image

A delicious winter comfort soup from Greece

Provided by Marilena Leavitt

Categories     Soup

Time 1h

Yield serves 5-6

Number Of Ingredients 15

For the Rice Meatballs
1 lb. lean ground beef
½ cup medium (or short) grain rice
1 small onion, finely grated
½ fresh parsley, minced
3 TBSP. fresh dill, minced
1½ tsp. salt
½ tsp. freshly ground pepper
2 TBSP. olive oil
2 TBSP. water
½ cup of all-purpose flour (for rolling)
For the egg-lemon broth (Avgolemono)
1 whole egg and two egg yolks
3-4 TBSP. lemon juice (one medium lemon) - or more
2 tsp. cornstarch

Steps:

  • In a large bowl, mix the meat, rice, onion, parsley, dill, salt & pepper, olive oil and water. Use your hands so everything is well incorporated. If possible, leave the mixture to rest in the refrigerator for 15 minutes (this will prevent the meatballs from breaking up when boiled.). Form the mixture into about 30-35 meatballs and set them aside.
  • In a small bowl, place the flour and roll each meatball in it, coating each one well.
  • In a large pot, bring 8 cups of water to a boil.
  • Drop the meatballs gently into the water, drizzle with 3 tablespoons of olive oil, sprinkle with ½ teaspoon of salt and simmer, partially covered, for about 30 minutes or until the rice is soft. (The water should be enough to almost cover the meatballs, so add some more hot water if needed.)
  • To prepare the egg-lemon base for the meatball soup, put the egg and the egg yolks into a medium bowl and whisk very well until frothy. (For best results, use a hand held mixer or an immersion blender). Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot soup to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the soup, mix well and bring to a very gentle simmer, over medium-low heat, for just a minute or so, making sure the soup doesn't come to a boil.
  • Remove from the heat. Taste and adjust the seasoning. Serve the soup right away with some crusty bread on the side.

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)



Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) image

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.

Provided by evelynathens

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)



Youvarlakia Avgolemono (Lemony Greek Meatball Soup) image

Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken (or ground turkey or beef), very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained
1 garlic clove, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
Freshly grated nutmeg, for serving (optional)

Steps:

  • In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
  • Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  • In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
  • In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
  • Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)



Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) image

Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.

Provided by Scarlett516

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/3 cup long grain rice, uncooked
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
1 teaspoon dried mint
salt & freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
2 -3 cups chicken stock or 2 -3 cups broth
2 large eggs (at room temperature)
juice, of two strained or three large lemon, strained

Steps:

  • Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
  • Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
  • Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
  • Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
  • Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
  • To make the sauce, beat the eggs in a medium sized bowl until frothy.
  • Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
  • Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
  • Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8

More about "greek meatball soup youvarlakia avgolemono recipes"

YOUVARLAKIA AVGOLEMONO: GREEK MEATBALL …
youvarlakia-avgolemono-greek-meatball image
2020-07-14 Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one. Cover the pot and let them …
From dimitrasdishes.com
4.4/5 (53)
Estimated Reading Time 1 min
  • Combine all of the meatball ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for about 15 minutes.
  • Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.


GREEK MEATBALL SOUP | YOUVARLAKIA AVGOLEMONO
greek-meatball-soup-youvarlakia-avgolemono image
In a large bowl, combine: beef, rice, onion, garlic, parsley, Sea salt, pepper and egg. Mix all Ingredients well (use your hands!). Now, take a bowl and add your flour to it. This will coat the meatballs. Roll the meat mixture into small balls …
From lemonandolives.com


GIOUVARLAKIA, GREEK MEATBALL SOUP AVGOLEMONO
giouvarlakia-greek-meatball-soup-avgolemono image
2021-02-05 Add the meatballs, lower heat and cook for half an hour or until the vegetables are soft. Remove any froth which forms on top with a slotted ladle. In a bowl put the whole egg and the egg yolks together with the lemon juice and …
From kopiaste.org


YοUVARLAKIA AVGOLEMONO – MEATBALLS SOUP – GREEK …
yοuvarlakia-avgolemono-meatballs-soup-greek image
2017-12-26 the recipe step by step: 1. Start by making the meatballs (youvarlakia). Place into a large bowl the meatballs ingredients (minced beef, rice, onions, egg, parsley, dill, 4 tablespoons olive oil, salt, pepper). 2. Knead …
From andronikiscretanhouse.com


YOUVARLAKIA AVGOLEMONO (GREEK EGG LEMON MEATBALL …
youvarlakia-avgolemono-greek-egg-lemon-meatball image
1 1/2 lbs. Ground Beef, Turkey, or Meatloaf Mix 2 Lemons Juiced Instructions In a large dutch oven, bring chicken broth to a boil. Cover and simmer. In a large bowl, mix together ground beef, onion, rice, dill, olive oil and salt and pepper. …
From vayiaskitchen.com


EASY MEATBALL SOUP WITH RICE (YOUVARLAKIA AVGOLEMONO)
easy-meatball-soup-with-rice-youvarlakia-avgolemono image
2018-02-02 It's so easy to make this soup, that all you have to do is boil the water, dip the meatballs in slowly with a spoon, cook them for 30-40 minutes, and then add the rice along with chopped parsley. Once the rice is cooked, …
From realgreekrecipes.com


AVGOLEMONO SOUP RECIPE - THERESCIPES.INFO
Avgolemono Soup (Greek Lemon-Egg Chicken Soup) Recipe top www.seriouseats.com. Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor.In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. This …
From therecipes.info


FORGET A SUB, THIS GREEK SOUP IS THE BEST WAY TO ENJOY MEATBALLS
2022-03-08 1. In a large mixing bowl, combine chicken mince, dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. 2. Gently form the mixture into 24 ...
From independent.co.uk


YOUVARLAKIA AVGOLEMONO - ONE OF THE EASIEST GREEK COMFORT FOOD …
2021-11-25 Winter is the time for comfort food and easy recipes. Especially if you “like” cooking as much as I do. Truth be told, I am always looking for the easiest possible recipes that need minimum effort and time to prepare. Youvarlakia Avgolemono is definitely one of them. Very traditional, full of aromas and delicious. Popular for everyone in ...
From inlovewiththemed.com


GREEK MEATBALL SOUP – YUVARLAKIA | AKIS PETRETZIKIS
In a bowl add the yolks, the corn starch, the juice of 2 lemons, the dill, and whisk well. Very slowly, add to the bowl 2-3 ladlefuls of the stock where the meatballs boiled, by whisking constantly. Transfer to the pot and stir lightly for 30 seconds, or until it comes to a boil. Serve with feta cheese, bread, olive oil, oregano, and pepper.
From akispetretzikis.com


GIOUVARLAKIA - GREEK MEATBALL SOUP - SOUVLAKI FOR THE SOUL
2008-09-09 Take one tablespoon of the mix, roll into a ball and place on a lined baking tray. Repeat with the remainder of the mixture until you end up with 20 meatballs. Place in the fridge to rest for 15 mins. Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the boil.
From souvlakiforthesoul.com


YOUVARLAKIA AVGOLEMONO - THERESCIPES.INFO
For the egg lemon sauce (Avgolemono) 2 eggs juice of 2 lemons Instructions To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes.
From therecipes.info


YOUVARLAKIA (GREEK MEATBALL SOUP) - HEART HEALTHY GREEK
2019-01-19 How to Make Youvarlakia Meatball mixture: combine turkey, rice, onion, dill and lemon in a bowl Form the meatballs and place in the refrigerator to firm up Next, add the chicken broth and rosemary to the pot To finish the soup add the Avgolemono sauce to the pot with the meatballs and stir to combine. Advertisement
From hearthealthygreek.com


GREEK MEATBALL SOUP - YOUVARLAKIA AVGOLEMONO
Form the mixture into walnut sized balls. Lay the balls in a plate and set aside. In a large pot, melt the butter and give your youvarlakia a quick browning to keep them firm for cooking. When it starts sizzling add the youvarlakia. Sauté for 2’-3’ and then give the pot a gentle shake to sauté the balls on the other side for another 2 ...
From odysea.com


GREEK EGG LEMON SAUCE - THERESCIPES.INFO
The traditional Egg-lemon sauce (Greek Avgolemono) recipe ... hot www.mygreekdish.com. Avgolemono (egg-lemon sauce) is a delicious Greek sauce which is widely used in a variety of Greek dishes, from meatball soup, chicken soup, to Greek-style fricassee, stuffed cabbage rolls and the list goes on. This Greek Avgolemono recipe is so versatile that it can be used with …
From therecipes.info


HOW TO MAKE YOUVARLAKIA AVGOLEMONO - GREEK MEATBALL EGG …
How To Make Youvarlakia Avgolemono Greek Meatball Egg Lemon SoupThis isn't my own recipe. I researched and found the best one suitable for me.....For the me...
From youtube.com


GREEK MEATBALL SOUP (YOUVARLAKIA) - HUMMINGBIRDPUBLICATIONS
2019-11-17 The Avgolemono makes this soup so different! Youvarlakia! A great soup as a main or a starter, a soup loved by my guests! Here is what you will need! Greek meatballs- Youvarlakia. 500 gr. (1 lb) minced beef (lean) 1 cup rice (Arborio) 1 large onion-grated. 1 egg. 1/4 cup fresh mint, chopped or 1 tbs dry. 1/4 cup olive oil. Salt and pepper ...
From hummingbirdpublications.com


LEMON GREEK SAUCE - THERESCIPES.INFO
Lemon Dill Sauce - The Harvest Kitchen trend www.theharvestkitchen.com. Nov 24, 20211 teaspoon lemon zest 1/4 cup fresh dill sea salt and freshly ground black pepper to taste Instructions In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest and fresh dill. Season with salt and freshly ground black pepper to taste. Refrigerate in a …
From therecipes.info


YOUVARLAKIA AVGOLEMONO: GREEK MEATBALL SOUP - RECIPE …
1 pound ground beef 1/3 cup basmati rice, uncooked 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons finely chopped fresh parsley 1 teaspoon salt freshly ground pepper 1 large egg 2 tablespoons olive oil 6 cups water or chicken stock plus 1 teaspoon salt 4 egg yolks 1/2 cup lemon juice, juice of 2 lemons (approx.) 1 tablespoon cornstarch 1/4 teaspoon dried dill 3 …
From getrecipecart.com


GREEK MEATBALLS SOUP ''YOUVARLAKIA'' | DAILYCIOUS.GR-Νόστιμες ...
This traditional Greek soup also called “youvarlakia” is made with rice meatballs and finished off with a lemony egg sauce known as ‘’avgolemono’’. Mix the minced meat, the chopped onion, the parsley, the rice, the oil, salt, pepper in a bowl and knead for a minute or two. Let the mixture stay in the refrigerator for an hour and ...
From dailycious.gr


GREEK-STYLE CHICKEN MEATBALL SOUP – YUVARLAKIA | AKIS PETRETZIKIS
Shape the mixture into 25-30 meatballs and arrange them on the bottom of a pot. Add the water, chicken bouillon cube, lemon peels, bay leaf, and transfer over medium-low heat. Cover with the lid and simmer for 25-30 minutes. In a bowl add the lemon zest and juice, the egg yolks, salt, pepper, and whisk well.
From akispetretzikis.com


TRADITIONAL GREEK MEATBALLS RECIPE - THE GREEK FOOD
2012-11-13 Greek Meatballs…or Giouvarlakia. Nov 13, 2012 14 min read In: Soup By: The Chef 0 Comment.
From thegreekfood.com


GIOUVARLAKIA (GREEK MEATBALL AND VEGETABLE SOUP ... - VICKI'S GREEK …
Let the meatballs boil for approximately 10mins on medium to high heat. Advice: Do not cover the lid on the pan at this stage. Pour the stock (optional) and add olive oil, rice, carrots, celery, cumin and the other half of the onion. Taste the soup and season if needed. Let the soup boil for 30-35mins on medium heat. Put the lid on the pot.
From vickisgreekrecipes.com


YOUVARLAKIA, OF THE MEATBALL FAMILY - EAT YOURSELF GREEK
2016-01-30 In a large bowl, mix the mince meat with the herbs, salt and pepper to taste, rice, barley and one beaten egg. Form the mixture into walnut sized balls. In a large pot, warm up the butter and give your youvarlakia a quick browning to keep them firm for cooking. Add enough water to cover them and bring to the boil.
From eatyourselfgreek.com


GREEK MEATBALL SOUP - THE OLIVE AND THE SEA
2017-09-17 Preparation. In a medium size pot, bring 6-8 cups of water to a boil (you’ll want enough water to cover all of the meatballs) In a large bowl, mix together the ground beef, rice, grated onion, olive oil, salt, dried dill, and cup of water. Once the water in the pot reaches a boil, using spoons or your hands, shape the rice and beef mixture ...
From theoliveandthesea.com


TRADITIONAL GREEK MEATBALLS SOUP IN EGG-LEMON SAUCE (YOUVARLAKIA ...
You will use the whites in the meatballs and the yolks in the avgolemono sauce. Preparation In a large bowl add the beef mince, the onions, the spring onions, the dill, the rice, the salt and pepper and the egg whites (pic.1). Knead the mixture until all …
From littlecookingtips.com


BEST GREEK BEEF AND RICE MEATBALLS WITH LEMON-OLIVE OIL SAUCE …
In the Greek dish called youvarlakia avgolemono, beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks. To simplify, we pair the meatballs with a quick pan sauce inspired by Greek ladolemono, a simple sauce of lemon, olive oil and sometimes herbs. A generous amount of chopped dill lends the dish fresh herbal notes ...
From 177milkstreet.com


YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)
2022-02-27 For the meatballs: In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan.
From afeastfortheeyes.net


YOUVARLAKIA (GREEK MEATBALLS) AVGOLEMONO (IN EGG-LEMON SAUCE)
2012-01-21 When ready, remove the meatballs. In boiling water add the rice and let it cook for 10-15 minutes. Then, turn off the heat and in a large bowl beat well the lemon juice and the egg. Slowly ladle half of the hot broth into theegg-lemon mixture to temper them, whisking constantly. Whisk the egg-lemon mixture into the broth and stir constantly ...
From my-greek-cooking.blogspot.com


THIS GREEK MEATBALL SOUP IS LEMONY, VELVETY AND BRIGHT
2022-02-25 This Greek Meatball Soup Is Lemony, Velvety and Bright A riff on youvarlakia avgolemono, this dish is made with ground chicken and rice meatballs floating in a tangy, lemon-egg broth. Give this...
From nytimes.com


MEATBALL SOUP - YUVARLAKIA - PANOS EATS
2020-01-23 In a mixing bowl, mix all ingredients for the meatballs. Knead well for at least 5 minutes. Form small meatballs in the size of a ping pong ball. Place the meatballs in a pot and cover with hot water. Boil on medium heat for 40-45 minutes or until are cooked through. Prepare the avgolemono sauce (directions on the fish soup recipe ).
From panoseats.com


YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP) - HOHOHEK
2022-02-26 In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture. Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs.
From hohohek.com


COOK WITH ME | YOUVARLAKIA AVGOLEMONO [GREEK MEATBALL …
Here is the video : Ingredients For the meatballs: 1 pound ground beef 1 large egg 2 tablespoons olive oil 1/3 cup basmati rice 1 onion, finely chopped 2 cloves garlic, minced 2 tablespoons finely chopped fresh parsley 1 teaspoon salt freshly ground pepper For the soup: 6 cups water or chicken stock 1 teaspoon salt For the emulsi . Welcome back to the blog guys!! I recently …
From littlemumbook.com


YOUVARLAKIA MEATBALL SOUP - MY HORIO
3 eggs; room temperature. 3 lemons; juiced. 1. To make youvarlakia, or meatball soup: Place ground beef, uncooked rice, parsley, onion, eggs, oil, salt, and pepper into a large bowl. Mix and squeeze the mixture with your hands until everything is thoroughly incorporated. Chill the meat mixture in the refrigerator until the next step is done.
From myhorio.com


YIAYIA'S GREEK RECIPE YOUVARLAKIA AVGOLEMONO | GREEK MEATBALL …
Ingredients. 1lbs ground beef. 2 handfulls rice. 1tbs salt. 1onionPepper Olive oil Parsley. 2.5L water. Youvarlakia Avgolemono | Greek Meatball Soup. #youvar...
From youtube.com


GREEK MEATBALL SOUP WITH AVGOLEMONO SAUCE (YOUVARLAKIA)
2022-03-11 In a large bowl,mix togetherthe minced meat, rice, grated onion, chopped (or caramelised) onion, egg, 2 tablespoons of olive oil, parsley, mint, salt and pepper. Roll the mince mixtureinto meatball size portions and coat with the tapioca or cornflour.
From aspoonfullofgoodness.com.au


I COOKED A TRADITIONAL GREEK FOOD AND IT WAS AMAZING!
2020-02-15 6. Prepare the avgolemono (egg-lemon sauce). Crack the egg into a bowl and whisk. Add the lemon juice. Whisk the sauce. 7. When the meatballs are cooked, transfer them carefully to the serving bowls. 8. Add the avgolemono into the soup (from the youvarlakia), and stir. 9. Add flour. Dissolve it with water.
From houseofvnyla.home.blog


YUVARLAKIA - GREEK MEATBALL SOUP - ZAGLEFT
2022-02-23 How To Make This Recipe. Mix the beef, pork, egg, rice, allspice, salt, nutmeg, pepper, parsley, dill, onion, garlic, olive oil and milk in a large bowl. Break off pieces of the meat mixture and roll them into 1 1/2-inch balls. 3. Heat a large pot and add 1 tablespoon of olive oil. Add in the meatballs in 2 batches.
From zagleft.com


THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE
In a bowl, whisk the egg yolks and gradually add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add some of the hot broth, a litte ...
From mygreekdish.com


GIOUVARLAKIA AVGOLEMONO SOUP (AKA GREEK MEATBALL LEMON-EGG …
2020-01-11 Lightly coat meatballs in flour and gently place into pot that has been drizzled with olive oil. The flour helps to thicken the sauce and keeps the meatballs together. Discard the excess flour. Gently pour the broth/water onto meatballs just …
From themidwestmediterranean.com


YOUVARLAKIA AVGOLEMONO - GREEK MEATBALL SOUP WITH EGG LEMON …
Sep 26, 2020 - This wouldn't be a Greek food blog without a recipe for Youvarlakia Avgolemono - also known as Greek Meatball Soup. I know. It's a mouthful to say. It's also hearty, delicious, full of protein, and flavored with olive oil, lemon, and dill.
From pinterest.ca


YOUVARLAKIA AVGOLEMONO GREEK MEATBALL SOUP - THERESCIPES.INFO
Prepare meatballs by combining parsley, onion, garlic, salt and rice to beef mince. Mix though meatball ingredients, combining mixture and roll into a medium size ball shape. Gently add meatballs into soup, allow to cook through for approximately 20 minutes. Remove 1 cup of soup liquid setting aside.
From therecipes.info


Related Search