GREEK MEATBALL SOUP | YOUVARLAKIA AVGOLEMONO
A delicious winter comfort soup from Greece
Provided by Marilena Leavitt
Categories Soup
Time 1h
Yield serves 5-6
Number Of Ingredients 15
Steps:
- In a large bowl, mix the meat, rice, onion, parsley, dill, salt & pepper, olive oil and water. Use your hands so everything is well incorporated. If possible, leave the mixture to rest in the refrigerator for 15 minutes (this will prevent the meatballs from breaking up when boiled.). Form the mixture into about 30-35 meatballs and set them aside.
- In a small bowl, place the flour and roll each meatball in it, coating each one well.
- In a large pot, bring 8 cups of water to a boil.
- Drop the meatballs gently into the water, drizzle with 3 tablespoons of olive oil, sprinkle with ½ teaspoon of salt and simmer, partially covered, for about 30 minutes or until the rice is soft. (The water should be enough to almost cover the meatballs, so add some more hot water if needed.)
- To prepare the egg-lemon base for the meatball soup, put the egg and the egg yolks into a medium bowl and whisk very well until frothy. (For best results, use a hand held mixer or an immersion blender). Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot soup to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the soup, mix well and bring to a very gentle simmer, over medium-low heat, for just a minute or so, making sure the soup doesn't come to a boil.
- Remove from the heat. Taste and adjust the seasoning. Serve the soup right away with some crusty bread on the side.
AVGOLEMONO MEATBALL SOUP
I found this Greek soup in a recipe book my Mom has, called "The Best Soups In the World". By Clifford A Wright It is one delicious soup too...smells wonderful as it stews on the stove top. It's relatively easy to make also, always a plus. Sometimes I serve it over rice, but by all means eat it just as is. My photos.
Provided by Cassie *
Categories Other Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper.
- 2. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter.
- 3. As you finish making the meatballs, roll them on a platter filled with some flour until coated on all sides and set aside.
- 4. In a pot, bring the broth, butter, and green onion to a boil over high heat.
- 5. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.
- 6. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly.
- 7. Add a ladle full of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve.
- 8. Add more salt and pepper to taste. Serve over rice if desired.
YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)
Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
Provided by evelynathens
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
- Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
- In a soup pot, bring the water or stock to boil and add the meatballs.
- Cook for 20 minutes.
- Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
- Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
- To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
- While beating all the while, gradually add the lemon juice.
- Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
- Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
- Serve hot, garnished with parsley.
- Serve this with feta cheese on the side- goes great with the little meatballs.
Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7
AVGOLEMONO
Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
- Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
- In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
- Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.
YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)
Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Provided by Melissa Clark
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
- Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
- In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
- In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
- Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.
VEGGIE MEATBALL SOUP
It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. -Charla Tinney, Tyrone, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.
Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 574mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.
MEATBALL SOUP
A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Provided by Lmdalby
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g
GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)
Looks yummy!! This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U.S. From realgreekrecipes.blogspot.com. Posted for ZWT6.
Provided by Scoutie
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Meatballs:.
- Apart from the flour and the vegetable oil, mix all the other ingredients together well.
- Make medium-size balls from the mixture.
- Roll the balls in flour and then deep fry them for approximately 15 minutes.
- Sauce:.
- In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
- Add 1 litre water and mix well.
- Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
- Beat the egg yolk thoroughly.
- Add the lemon juice to the egg and keep beating.
- Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
- Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
- Serve with a sprinkling of pepper and fresh mint on top.
Nutrition Facts : Calories 1688, Fat 146.4, SaturatedFat 29.3, Cholesterol 222.9, Sodium 277.9, Carbohydrate 43, Fiber 4.4, Sugar 2.4, Protein 53.7
MEATBALL SOUP " AVGOLEMONO"
"Avgolemono" in Greek cooking, is called every recipe that after cooking is complete, you add beaten eggs and lemon juice to thicken and taste. You can use any combination of vegetables you like. You can choose to make it thick or watery, according to your taste, with the addition of less or more water. Don't do it too watery though, the "avgolemono" effect will disappear. Just for the record the Greek name for this soup is "Yuvarlachia Avgolemono". It's all Greek to you? :)
Provided by Karmology Clinic
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 8 ingredients and make meatballs 1 inch diameter. Let them stand in the refrigerator.
- Put the vegetables in a large pot and cover with water. Add the 4 tbsp of live oil, salt and pepper and let simmer in medium heat for 20-30 minutes (the time will depend on how big the cubes of your vegetables are, so better check with a fork), until they are just becoming tender.
- Add the meatballs and let simmer for 20-25 minutes more. You should add more water if it evaporates.
- When meatballs and vegetables are cooked, remove from the heat.
- Beat the egg whites until they become frothy. Add the egg yolks and the juice of the lemon and beat until they are incorporated.
- Now this step is crucial if you don't want your eggs to be fried in the soup. Add one table spoon of hot soup in the bowl with the beaten eggs and stir. Repeat adding one tablespoon of hot soup at a time, until the egg and soup mixture is hot in itself. I think 1 cup of soup is enough for that. Then add the egg and soup mixture into the pot with the hot (not boiling) soup and gently stir.
- Serve with fresh grounded black pepper.
- Correction: Forgot to mention that it is usually served hot in cold winter days. But I find no reason why a cold serving wouldn't be appealing to some as a cold soup, as a reviewer mentioned.
Nutrition Facts : Calories 697.9, Fat 38.8, SaturatedFat 11, Cholesterol 296.5, Sodium 221.2, Carbohydrate 52.2, Fiber 6, Sugar 6.8, Protein 34.8
CYPRIOT MEATBALL SOUP (YOURVARLAKIA AVGOLEMONO) (GLUTEN FREE)
Make and share this Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
- Shape into meatballs the size of a small walnut and coat lightly with rice flour.
- Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
- Cover and simmer gently for 1 hour.
- In a bowl beat remaining two eggs until light and foamy.
- Gradually beat in lemon juice.
- Slowly add about 2 cups of the simmering stock, beating constantly.
- Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
- Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
- Ladle soup into soup plates and sprinkle with a little chopped parsley.
- Serve with crusty bread.
Nutrition Facts : Calories 358.6, Fat 18.2, SaturatedFat 7.1, Cholesterol 155.5, Sodium 390.5, Carbohydrate 23.1, Fiber 0.8, Sugar 4, Protein 23.6
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