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Greek meatball soup with egg-lemon sauce, known as Youvarlakia Avgolemono, is a simple yet delicious dish of Greek winter cuisine. The secret lies in the silky egg-lemon sauce, which adds a rich texture and flavor.
Start by making the meatballs (youvarlakia): In a large bowl, combine the minced beef, rice, onions, egg, parsley, dill, 4 tablespoons of olive oil, salt, and pepper. Knead the mixture thoroughly by hand until all ingredients are well combined.
Shape the mixture into small balls. Dredge them in flour, shaking off any excess, and set aside.
In a large saucepan, combine the broth, olive oil, salt, and pepper. Cover and bring to a boil. Reduce the heat and gently drop the meatballs into the stock. Cover and simmer for 25–30 minutes. Ensure there is enough liquid to cover the meatballs, adding more warm water if necessary. Once the meat is tender and cooked through, remove the pot from the heat.
Prepare the egg-lemon sauce as follows: Separate the eggs. Put the whites in a deep glass bowl and the yolks in a small saucer. Whisk the whites until fluffy.
While whisking, add the yolks and the lemon juice into the bowl.
Continue whisking while slowly adding ladles of hot broth.
Gently pour the egg-lemon sauce over the youvarlakia and shake the pot in a circular motion to incorporate the sauce with the meatballs.
Bon Appetite - Kali orexi