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Greek Youvarlakia Avgolemono (Meatball Soup in Silky Egg-Lemon Broth)
A classic Greek comfort soup featuring delicate beef and rice meatballs gently poached in broth, brought together by a luscious, velvety egg-lemon avgolemono sauce.
Prep
25 min
Cook
30 min
Total
55 min
Ingredients
4servings
- Lean ground beef450 g
- Short or medium-grain rice70 g
- Onion, finely grated1 piece
- Fresh dill, chopped1 piece
- Olive oil2 tbsp
- Large fresh eggs2 piece
- Fresh lemon juice4 tbsp
- Water or light broth1000 ml
- Fine salt1 tsp
Preparation Steps
1
Combine ground beef, rinsed rice, grated onion, half the dill, 1 tbsp olive oil, salt, and 1 egg. Roll into walnut-sized meatballs.
10 min timer
2
Bring water (or broth), remaining oil, and a pinch of salt to a gentle boil. Carefully lower meatballs into the liquid.
5 min timer
3
Simmer covered over medium-low heat for 25-30 minutes until meatballs and rice are tender.
27 min timer
4
Whisk remaining egg with lemon juice until frothy. Slowly temper with two ladles of hot broth while whisking continuously.
4 min timer
5
Pour tempered avgolemono back into the pot, swirl gently to incorporate, remove from heat, garnish with fresh dill, and serve.
2 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
