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Youvarlakia Avgolemono: Greek Soup with Meatballs
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Ingredients
For the meatballs:
2 pounds ground beef
3/4 cup rice, uncooked
1 onion, peeled and quartered
4 cloves garlic, minced
1 small bunch fresh parsley
1 and 1/2 teaspoons salt
freshly ground pepper
1 large egg
2 tablespoons olive oil
For the soup:
3 quarts chicken broth
4 egg yolks
1/2 cup lemon juice, juice of 2 lemons (approx.)
2 tablespoons cornstarch
1/4 teaspoon dried dill
3 tablespoons olive oil
Instructions
Pulse an onion in a food processor fitted with the blade attachment until finely chopped. Add it to a large bowl along with the ground beef.
Pulse the parsley in the food processor until finely chopped and add it to the bowl.
Combine all of the meatball ingredients in a large bowl and mix well.
Roll the meatballs out into golf ball sized balls and place in a large dish or baking tray.
Bring the broth to a simmer and then carefully drop the meatballs into the pot.
Cover the pot and let them simmer for 30 minutes. Skim any froth that rises to the top.
Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.
Taste it for seasoning and add more salt if needed.
Serve with some crusty bread.
Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
For the meatballs:
2 pounds ground beef
3/4 cup rice, uncooked
1 onion, peeled and quartered
4 cloves garlic, minced
1 small bunch fresh parsley
1 and 1/2 teaspoons salt
freshly ground pepper
1 large egg
2 tablespoons olive oil
For the soup:
3 quarts chicken broth
4 egg yolks
1/2 cup lemon juice, juice of 2 lemons (approx.)
2 tablespoons cornstarch
1/4 teaspoon dried dill
3 tablespoons olive oil
Instructions
Pulse an onion in a food processor fitted with the blade attachment until finely chopped. Add it to a large bowl along with the ground beef.
Pulse the parsley in the food processor until finely chopped and add it to the bowl.
Combine all of the meatball ingredients in a large bowl and mix well.
Roll the meatballs out into golf ball sized balls and place in a large dish or baking tray.
Bring the broth to a simmer and then carefully drop the meatballs into the pot.
Cover the pot and let them simmer for 30 minutes. Skim any froth that rises to the top.
Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.
Taste it for seasoning and add more salt if needed.
Serve with some crusty bread.
Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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