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
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.
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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GIOUVARLAKIA, GREEK MEATBALL SOUP AVGOLEMONO
From kopiaste.org
Reviews 8Calories 154 per servingCategory Soups
- In a large bowl put the minced meat and add the pureed onion and garlic as well as the rice. Add the parsley, mint, salt, pepper and egg whites and mix well.
- In a large pot, bring water or meat stock to a boil and add the remaining 2 tbsp olive oil and add some extra salt if you like.
- Until the water boils shape your meatballs, about the size of a walnut, (makes 50) and dredge them in the flour. Put the meatballs in the boiling water and if froth forms on top remove it with a slotted ladle.
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