Indulge in the vibrant flavors of Greece with a bowl of Youvarlakia Avgolemono, a delightful lemony meatball soup that promises to warm your heart and tantalize your taste buds! This comforting dish combines tender meatballs, fluffy rice, and a creamy, tangy avgolemono sauce that elevates the classic soup experience. Whether you're looking for a hearty family dinner or a dish that will impress your guests, this recipe is a must-try. Dive into the world of Greek cuisine and discover how easy it is to create this culinary masterpiece in your own kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 lb ground beef or lamb
- 1/2 cup rice
- 1 onion, finely chopped
- 1 egg
- 2 lemons, juiced
- 6 cups chicken broth
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing the meatball mixture. In a large mixing bowl, combine the ground beef or lamb, finely chopped onion, rice, and one egg. Season the mixture with salt and pepper to taste. Mix everything together until well combined, ensuring the rice is evenly distributed throughout the meat.
- Once the mixture is prepared, wet your hands with a little water to prevent sticking. Form the meat mixture into small meatballs, about 1 inch in diameter. Place the formed meatballs on a plate and set aside.
- In a large pot, bring the chicken broth to a gentle simmer over medium heat. Carefully add the meatballs to the simmering broth, ensuring they are submerged. Allow the meatballs to cook in the broth for about 30 minutes, or until they are fully cooked through and the rice is tender.
- While the meatballs are cooking, prepare the avgolemono sauce. In a medium bowl, whisk together the juice of two lemons and the remaining egg until well combined and frothy. This will create a creamy, tangy sauce that will be added to the soup.
- Once the meatballs are cooked, take a ladleful of the hot broth and slowly drizzle it into the lemon-egg mixture while continuously whisking. This step is crucial as it tempers the egg and prevents it from curdling when added to the hot soup.
- After tempering the egg mixture, slowly pour it back into the pot with the meatballs and broth, stirring gently to combine. Allow the soup to heat through for an additional 5 minutes, but do not let it boil, as this could cause the egg to curdle.
- Once the soup is heated through, taste and adjust the seasoning with more salt and pepper if necessary. If desired, you can add more lemon juice for extra tang.
- To serve, ladle the soup into bowls and garnish with freshly chopped dill. Enjoy your Youvarlakia Avgolemono, a comforting and flavorful Greek meatball soup!
Tips
- Choose Your Meat Wisely: For a richer flavor, opt for ground lamb instead of beef. The unique taste of lamb pairs beautifully with the lemony broth.
- Rice Variation: You can use different types of rice, such as jasmine or basmati, for a unique twist. Just ensure it cooks well within the soup.
- Perfectly Formed Meatballs: To prevent sticking, wet your hands with water while forming the meatballs. This will help keep them smooth and round.
- Temperature Control: When adding the avgolemono sauce to the soup, be sure to temper it gradually with hot broth. This step is essential to avoid curdling the egg and achieving that silky texture.
- Adjust the Tanginess: If you love a strong lemon flavor, feel free to add more lemon juice to the soup before serving. It brightens the dish and enhances the overall taste.
- Garnish for Freshness: Fresh dill not only adds a pop of color but also complements the flavors beautifully. Don't skip this final touch!
- Make Ahead: This soup tastes even better the next day! Prepare it in advance and let the flavors meld overnight for a truly delicious meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 105mg
