Meatball Lemon Soup Recipes

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MEATBALL SOUP



Meatball Soup image

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

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

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

EASY MEATBALL SOUP WITH RICE (YOUVARLAKIA AVGOLEMONO)



Easy Meatball Soup With Rice (Youvarlakia Avgolemono) image

Difficulty: Easy

Provided by [email protected]

Time 1h10m

Number Of Ingredients 13

700 grams ground beef
3 tablespoons olive oil
3 tablespoons short grain rice
1 small onion (minced)
1 egg
a bit of fresh parsley (chopped)
a bit of fresh dill (chopped)
100 ml olive oil
150 grams short grain rice
1 small stick of celery (finely chopped)
2 eggs
1 lemon (juiced)
salt and pepper

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



Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe image

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

500g lean minced beef (18 ounces)
¼ of a cup long-grain rice (not boiled)
½ cup parsley, finely chopped
1 medium sized onion, finely chopped
1 egg
2 tbsps olive oil
½ carrot, grated (optional)
3 tbsps fresh dill, finely chopped (optional)
1 tsp salt
a pinch of coriander
freshly ground pepper
2 eggs
juice of 2 lemons

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)



Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) image

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

1 lb ground beef
1/4 lb ground pork (opt but good)
1 onion, minced
1 garlic clove, minced fine
6 tablespoons raw long-grain white rice
chopped fresh parsley
2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
1 teaspoon dried oregano
salt & freshly ground black pepper
3 eggs
6 cups water or 6 cups stock
1 onion, chopped
2 celery ribs, chopped
2 -3 carrots, sliced
1 zucchini, chopped (about 1 1/2 cups)
1 large potato, cubed
1 lemon, juice of, only
2 tablespoons cornflour

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

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL SOUP)



Youvarlakia Avgolemono (Greek Meatball Soup) image

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

1 Large Sweet Yellow Onion (Grated)
1 tbsp Olive Oil
1/2 cup Uncle Ben's Rice (Divided)
3 Large Eggs (Divided)
1 Quart Chicken Broth ((add water if needed to ensure meatballs are covered))
2 tbsp Flour
2 tbsp Dill (chopped)
2 tsp Salt
1 tsp Pepper
1 1/2 lbs. Ground Beef, Turkey, or Meatloaf Mix
2 Lemons (Juiced)

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 (LEMONY GREEK MEATBALL SOUP)



Youvarlakia Avgolemono (Lemony Greek Meatball Soup) image

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

1 pound ground chicken (or ground turkey or beef), very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained
1 garlic clove, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
Freshly grated nutmeg, for serving (optional)

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.

MEATBALL LEMON SOUP



Meatball Lemon Soup image

Serve hot as a main dish with maybe some yogurt added in the bowl. Try substituting mint for the dill in the meatballs or cooking them in beef broth instead of water for variety. Add a couple of chile peppers if you're feeling daring.

Provided by GORGO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 pound lean ground beef
1 onion, shredded
½ cup uncooked white rice
2 tablespoons dried parsley
2 teaspoons dried dill weed
1 tablespoon olive oil
1 tablespoon ground cumin
2 tablespoons mayonnaise
1 carrot, shredded
salt and pepper to taste
1 cup all-purpose flour for coating
2 eggs
½ cup lemon juice

Steps:

  • Fill a large soup pot three-quarters full with water and bring to a boil.
  • Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
  • In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.

Nutrition Facts : Calories 577.6 calories, Carbohydrate 51.8 g, Cholesterol 164.3 mg, Fat 27.9 g, Fiber 2.5 g, Protein 29.2 g, SaturatedFat 8.3 g, Sodium 155.1 mg, Sugar 3 g

BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

These are the most easy and versatile baked chicken meatballs. You can make them any day, for any occasion. It's what we call a back-pocket recipe!

Provided by Laurel Randolph

Categories     Appetizer     Entree

Time 29m

Number Of Ingredients 11

Non-stick cooking spray or 2 teaspoons olive oil
1 pound ground chicken (preferably with 5% or more fat)
1/2 cup plain breadcrumbs
1/4 cup finely grated Parmesan or Romano cheese
3 tablespoons milk (any kind)
3 tablespoons finely chopped fresh parsley, loosely packed
2 cloves garlic, grated
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional

Steps:

  • Preheat the oven: Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper and spray it lightly with cooking spray or lightly brush 1 teaspoon olive oil on it.

Nutrition Facts : Calories 341 kcal, Carbohydrate 12 g, Cholesterol 174 mg, Fiber 1 g, Protein 32 g, SaturatedFat 6 g, Sodium 479 mg, Sugar 2 g, Fat 19 g, UnsaturatedFat 0 g

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From tfrecipes.com


MEATBALL LEMON SOUP RECIPE
Meatball lemon soup recipe. Learn how to cook great Meatball lemon soup . Crecipe.com deliver fine selection of quality Meatball lemon soup recipes equipped with ratings, reviews and mixing tips. Get one of our Meatball lemon soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Sunny Orange Lemonade Crecipe.com This …
From crecipe.com


THIS GREEK MEATBALL SOUP IS LEMONY, VELVETY AND BRIGHT
2022-02-26 This Greek Meatball Soup Is Lemony, Velvety and Bright. A riff on youvarlakia avgolemono, this dish is made with ground chicken and rice meatballs floating in a tangy, lemon-egg broth. Read in app ...
From nytimes.com


MEATBALL LEMON SOUP - GLORIOUS SOUP RECIPES
2016-04-12 Meatball Lemon Soup Fill a large soup pot three-quarters full with water and bring to a boil. Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat...
From glorioussouprecipes.com


CHICKEN MEATBALL AND SPINACH SOUP - ALL INFORMATION ABOUT ...
Chicken Meatball Soup Recipe by Tasty trend tasty.co. Sear the meatballs on all sides until golden brown, 4-5 minutes.Remove from the pot and set aside. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the chicken stock …
From therecipes.info


MEATBALL LEMON SOUP RECIPE | ALLRECIPES
2021-07-04 Join Now Join Now Account Create Profile Newsletters Help this link opens new tab More Shopping List Cooking School this link opens …
From recipes.europes.live


MEATBALLS SOUP RECIPE #MEATBALLS #SOUP #FOODTUTORIAL ...
2022-03-27 200g mixed vegetables: 1 grated carrot. 1 small grated parsnip. 1 chopped pepper. 1 chopped tomato. 1 celery stick chopped. half of the quantity goes in the meatballs and half making the soup. In order to make the soup sour you can use lemon juice, 2-3 tbsp depending on your taste. Add more if you like it more sour.
From foodiebadge.com


LEMON MEATBALL SOUP RECIPE – SARDEL
Lemon Meatball Soup Recipe. Cook Time: 30 minutes. Ingredients. 1 lb ground beef. 1/3 cup unseasoned breadcrumbs. 1/2 cup grated Parmigiano-Reggiano. 1 egg. 2 lemons. 1 yellow onion. 3 garlic cloves. 2 tablespoon chopped flat-leaf parsley. Salt. Pepper. Garlic powder. 48 oz beef broth. 5 oz baby spinach. 1/2 cup long grain white rice . Instructions: Preheat oven to 350 …
From sardelkitchen.com


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