Youvaralakia Avgolemono (meatballs egg/lemon soup

Ann Hatzimangas

By
@amhgr

This is a soup made using the basic avgolemono sauce recipe with meatballs. The meatballs contain rice instead of breadcrumbs. In this recipe you get to use the whole egg, the egg white goes in the meatball, the yolk in the lemon sauce.


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

1 kg
ground beef
2
red onions, finely chopped or shredded
1/2 c
white rice (carolina or glace if available)
pinch
salt/pepper
2
egg whites beaten (save yolk for soup)
stock (chicken or veg)
juice of 2 lemons
1 sprig(s)
finely chopped parsley

Directions Step-By-Step

1
Boil the stock. Amount depends on how much soup you want to make, I fill a large saucepan about 3/4.
2
Mix the ground beef, onions, rice, beaten egg whites and chopped parsley. Add salt/pepper.
3
Shape into meatballs (I like walnut sized) and drop them into the broth. Bring back to the boil and simmer for about an hour.
4
When the meatballs are cooked, beat the egg yolks with about 3/4 of the lemon juice.(You can add more lemon at the end if you want) Take some broth from the pot and gradually add to yolks, beating all the time. You want to increase the temperature without turning it into an omelette!
5
Add the egg mix back into the pot with the meatballs. Do not stir, gently shake the pot from side to side. Do not let ir boil. The soup will thicken and it's ready.Taste it, maybe you want more lemon? Enjoy!

About this Recipe

Course/Dish: Beef, Other Soups
Main Ingredient: Beef
Regional Style: Greek
Other Tag: Quick & Easy
Hashtags: #lemon, #rice, #ground, #Egg