Youvarlakia avgolemono (Greek meatball soup with egg-lemon sauce)
Greek cuisine · Dimitra's Dishes · ♥ 998 likes · 31.1K views · 5 min video
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Read about ground beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 lb ground beef
- 1 whole onion
- fresh parsley
- ¾ cup rice
- 4 cloves garlic cloves
- 1½ tsp salt
- freshly cracked black pepper
- 1 whole egg
- 2–3 tbsp olive oil
- ¼ tsp dried mint
Combine the ground beef, food-processor-chopped onion and parsley, rice, grated garlic, salt and pepper; whisk the egg at the side of the bowl with a fork, add the olive oil and dried mint, and mix thoroughly.
Mixing the meatballs
Form small meatballs, about 38; not too big or they fall apart in the soup.
- 3 quart chicken broth or chicken stock
Heat the broth in a pot over medium until steaming; add the meatballs carefully and simmer at medium-low about 30 minutes until cooked and the rice has swelled.
- 4 whole egg yolks
- ½ cup lemon juice
- 2 tbsp cornstarch
- ¼ tsp dried dill
- 2–3 tbsp olive oil
In a pitcher whisk the egg yolks, lemon juice, cornstarch, dried dill and olive oil until smooth.
Temper with plenty of the hot broth, whisking, so it does not curdle; add to the pot and shake or stir very gently so the meatballs keep their shape.
Warm through five to ten minutes until thickened; thin with broth if wanted; taste and adjust salt or lemon juice.
- salt or lemon juice
- fresh parsley
Garnish with finely chopped parsley and serve with toasted bread.