Youvarlakia Avgolemono Lemony Greek Meatball Soup Recipes

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL SOUP)

Steps:

• 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.
• In a separate pan, add flour.
• Shape ground beef mixture into bite size meatballs. Roll in flour enough to lightly coat.
• Once all meatballs are lightly coated with flour, drop one by one into broth. Be careful to space them out in the pot so they don't fall directly on top of one another.
• Bring heat back to a boil and reduce to simmer. Simmer for 25 minutes. Meatballs are ready when firm and no longer pink. (Cut into one to test).
• While meatballs are cooking, juice two lemons and set aside.
• Separate egg yolks from whites and set egg yolks aside.
• Beat egg whites until fluffy. Add lemon juice. Beat again. Add yolks one at a time and beat until frothy.
• When meatballs are ready, temper the egg lemon mixture. Use a ladle to slowly add hot broth to the egg lemon mixture, beating to incorporate. Repeat three times.
• Slowly stir the egg lemon mixture into the pot and continue to stir until incorporated.
• Serve along with crusty bread, a tossed green salad, olives and cheese.

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

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!!

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)

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.

GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)

Steps:

• Put bread and ground beef in a bowl, and mix and knead thoroughly.
• Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
• In a soup kettle, bring about 2 qt water to a furious boil.
• Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
• Continue boiling for about 1/2 hour, and then set aside.
• Beat the whites of 3 eggs until frothy, but not stiff and shiny.
• Constantly beating, add the yolks until well mixed.
• Still beating add the lemon juice drop by drop.
• Bring butter and broth to a boil.
• Add this to the egg-lemon mixture, beating continuously.
• Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
• Serve hot.