Youvarlakia Avgolemono (Greek Meatball-Egg-Lemon Soup)

May 09, 2023May 9, 20230 1
Authentic Youvarlakia Avgolemono (Greek Meatball-Egg-Lemon Soup) recipe
in Soup

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6-8
Calories
291
Sugar
5g
Fat
16g
Youvarlakia Avgolemono is a popular Greek soup that is often served at special occasions and family gatherings. It is a flavorful and comforting dish that is loved by people of all ages. The combination of meatballs, vegetables, and lemony egg sauce creates a delicious and unique flavor profile that is both savory and tangy. It is easy to make and can be customized to your personal taste by adding more or less of your favorite vegetables. Whether you are looking for a warming soup for a cold winter night or a dish to impress your dinner guests, Youvarlakia Avgolemono is the perfect choice.

Instructions

1.In a large bowl, combine the ground beef, ground pork (if using), minced onion, minced garlic, uncooked rice, parsley, spearmint, oregano, salt, and pepper.
2.Mix well with your hands and form the mixture into small meatballs.
3.In a large pot, combine the water or stock with the chopped onion, celery, carrots, zucchini, and potato.
4.Bring the mixture to a boil and drop in the meatballs one at a time.
5.Reduce the heat to low and simmer for 30-40 minutes until the meatballs are cooked through and the vegetables are tender.
6.In a separate bowl, beat the eggs until light and frothy.
7.Gradually whisk in the lemon juice and cornflour.
8.Ladle some of the soup broth into the egg mixture, whisking constantly to temper the eggs.
9.Pour the egg-lemon mixture back into the soup pot, stirring gently.
10.Heat the soup over low heat for a few minutes, stirring occasionally, until it thickens slightly.
11.Do not let the soup boil, or the eggs will curdle.
12.Serve hot, garnished with extra chopped parsley or spearmint if desired.

PROS

Youvarlakia Avgolemono is a hearty and satisfying soup that is bursting with flavor and nutrition.

It is easy to make and perfect for cold winter nights or for anyone who needs a comforting pick-me-up.

Traditionally served as a starter or main course, this soup is a classic Greek dish loved by locals and tourists alike.

CONS

Traditional Youvarlakia Avgolemono is made with white rice, which can be high in carbohydrates.

If you are looking for a low-carb or keto-friendly option, consider substituting the rice with cauliflower rice.

Also, this soup is high in sodium, so it may not be suitable for people with high blood pressure or heart disease.

HEALTH & BENEFITS

Youvarlakia Avgolemono is a nutritious dish that is rich in protein, fiber, and vitamins.
The meatballs provide the protein while the vegetables provide the fiber and vitamins.
The lemon juice in the egg-lemon sauce is a good source of vitamin C, which can help boost the immune system and prevent colds and flu.

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