EASY MEATBALL SOUP WITH RICE (YOUVARLAKIA AVGOLEMONO)
Steps:
- Shape them into round meatballs (about 60-65 grams each). Set aside.
Nutrition Facts : Calories 1040 kcal, Carbohydrate 40 g, Protein 36 g, Fat 81 g, SaturatedFat 22 g, TransFat 3 g, Cholesterol 311 mg, Sodium 189 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 50 g, ServingSize 1 serving
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 SOUP)
This wouldn't be a Greek food blog without a recipe for Youvarlakia Avgolemono - also known as Greek Meatball Soup. I know. It's a mouthful to say. It's also hearty, delicious, full of protein, and flavored with olive oil, lemon, and dill. Youvarlakia Avgolemono is a home run with everyone in our house - even the kids! (OK, 3 out of 4 kids. Still, not bad!)
Provided by Vayia's Kitchen
Categories Main Course Soup
Time 40m
Number Of Ingredients 11
Steps:
- In a large dutch oven, bring chicken broth to a boil. Cover and simmer.
- In a large bowl, mix together ground beef, onion, rice, dill, olive oil and salt and pepper.
- In a separate pan, add flour.
- Shape ground beef mixture into bite size meatballs. Roll in flour enough to lightly coat.
- Once all meatballs are lightly coated with flour, drop one by one into broth. Be careful to space them out in the pot so they don't fall directly on top of one another.
- Bring heat back to a boil and reduce to simmer. Simmer for 25 minutes. Meatballs are ready when firm and no longer pink. (Cut into one to test).
- While meatballs are cooking, juice two lemons and set aside.
- Separate egg yolks from whites and set egg yolks aside.
- Beat egg whites until fluffy. Add lemon juice. Beat again. Add yolks one at a time and beat until frothy.
- When meatballs are ready, temper the egg lemon mixture. Use a ladle to slowly add hot broth to the egg lemon mixture, beating to incorporate. Repeat three times.
- Slowly stir the egg lemon mixture into the pot and continue to stir until incorporated.
- Serve along with crusty bread, a tossed green salad, olives and cheese.
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
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
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.
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- In a blender add the onion, the garlic, and 2 tablespoons water. Beat very well. Put the mixture in a tea towel and squeeze well so that the whole water is removed. Transfer to a bowl and add the ground beef, the rice, the dill and the mint finely chopped, salt, pepper, olive oil, and mix very well. Shape 18-20 meatballs and add them into a pot. Add the water, the lemon peels, the bay leaves, the vegetable stock, and cover with the lid. Simmer over low heat for 30-40 minutes.
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