youvaralakia avgolemono (meatballs egg/lemon soup
(2 ratings)
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.
►
(2 ratings)
yield
4 -6
prep time
30 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For youvaralakia avgolemono (meatballs egg/lemon soup
-
1 kgground beef
-
2red onions, finely chopped or shredded
-
1/2 cwhite rice (carolina or glace if available)
-
pinchsalt/pepper
-
2egg whites beaten (save yolk for soup)
-
stock (chicken or veg)
-
juice of 2 lemons
-
1 sprigfinely chopped parsley
How To Make youvaralakia avgolemono (meatballs egg/lemon soup
-
1Boil the stock. Amount depends on how much soup you want to make, I fill a large saucepan about 3/4.
-
2Mix the ground beef, onions, rice, beaten egg whites and chopped parsley. Add salt/pepper.
-
3Shape into meatballs (I like walnut sized) and drop them into the broth. Bring back to the boil and simmer for about an hour.
-
4When 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!
-
5Add 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Youvaralakia Avgolemono (meatballs egg/lemon soup:
ADVERTISEMENT
ADVERTISEMENT