Gluten Free/ Main Course/ Soup

YOUVARLAKIA AVGOLEMONO: GREEK MEATBALL SOUP

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Ingredients

  • For the meatballs:
  • 1 pound ground beef
  • 1/3 cup basmati rice, uncooked
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • freshly ground pepper
  • 1 large egg
  • 2 tablespoons olive oil
  • For the soup:
  • 6 cups water or chicken stock plus 1 teaspoon salt
  • 4 egg yolks
  • 1/2 cup lemon juice, juice of 2 lemons (approx.)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon dried dill
  • 3 tablespoons olive oil

Instructions

1

Combine all of the meatball ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for about 15 minutes.

2

Roll the meatballs out into golf ball sized balls and place in a large dish.

3

Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.

4

Cover the pot and let them simmer for 30 minutes.

5

Remove the meatballs from the pot and place in a clean dish.

6

Add one more cup of water to the stock in the pot.

7

Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.

8

Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.

9

Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.

10

Taste it for seasoning and add more salt if needed.

11

Place the meatballs back in the soup and simmer a few minutes.

12

Serve with some crusty bread.

13

Enjoy!

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