Real Recipes From Real Home Cooks ®

youvaralakia avgolemono (meatballs egg/lemon soup

★★★★★ 2
a recipe by
Ann Hatzimangas

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
serves 4-6
prep time 30 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For youvaralakia avgolemono (meatballs egg/lemon soup

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

How To Make youvaralakia avgolemono (meatballs egg/lemon soup

  • 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!

Categories & Tags for Youvaralakia Avgolemono (meatballs egg/lemon soup: