TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE
Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day!
Provided by Eli K. Giannopoulos
Categories Soups
Time 1h
Number Of Ingredients 13
Steps:
- To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
- Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
- To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
- Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
- Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
- Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!
Nutrition Facts : ServingSize 1 bowl, Calories 337kcal, Sugar 2.3g, Sodium 734.1mg, Fat 14.6g, SaturatedFat 4.1g, UnsaturatedFat 9.6g, TransFat 0.1g, Carbohydrate 16.7g, Fiber 1.4g, Protein 33.9g, Cholesterol 214.5mg
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
YOUVARELAKIA SOUPA AVGOLEMONO (MEAT-RICE SOUP) "
Make and share this Youvarelakia Soupa Avgolemono (meat-rice Soup) " recipe from Food.com.
Provided by Poppy
Categories White Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the meat, grated 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 balls and set aside.
- In a soup pot, bring the water or stock to boil with the chopped onion, salt and pepper to taste.
- Lower the heat and add the meat-rice balls.
- Simmer, covered, for 30 minutes, then remove from the heat.
- To prepare avgolemono, beat the two remaining eggs for 2 minutes.
- Continuing to beat, gradually add the lemon juice.
- Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added.
- Add to the soup and heat, being careful not to let it boil.
- Serve hot, garnished with parsley.
- Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups.
Nutrition Facts : Calories 250.9, Fat 13.9, SaturatedFat 5.2, Cholesterol 157.2, Sodium 90.2, Carbohydrate 11.9, Fiber 0.5, Sugar 1.2, Protein 18.2
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.
SOUPA AVGOLEMONO (EGG-LEMON SOUP)
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
SOUPA AVGOLEMONO
This recipe is from epicurious.com; there was a particular recipe for Avgolemono that one dissatisfied user reviewed and posted this variant instead in the user comments... The user: aka "A Cook from Boston, MA". I have modified some of the directions to be more concise and to be in a more recipezaar format. "I'm 34 and have been making this since I could stand up on the stool in my Yia Yia's kitchen (my grandmother who is now 80 yrs. old). This recipe will make a perfectly balanced salty, rich, filling, comforting soup. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to "fix" this recipe. Try mine and you'll be hooked for life!" Enjoy! - Frostyfire03530
Provided by Nathan Waters
Categories Greek
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil broth, add orzo and simmer until tender; 20 minutes.
- (Meanwhile, cut lemons and squeeze; reserving the juice.).
- Whip (egg) whites until medium peaks (form), add (egg) yolks beating continuously, add (lemon) juice beating (continuously).
- Temper eggs with 2 cups broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs.
- Add egg mixture back to remaining broth -- When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.
- Add black pepper to taste.
- Serve.
- (Optional: Garnish with thinly sliced lemon.).
Nutrition Facts : Calories 401.1, Fat 11.1, SaturatedFat 3.2, Cholesterol 216.5, Sodium 3217.1, Carbohydrate 44.2, Fiber 5.2, Sugar 2.9, Protein 34.9
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