Greek meatball soup.

 

Winter days without yuvarlakia are wasted winter days.

Youvarlakia is a traditional Greek meatball soup, which is full of flavors, juicy meatballs and a delicious egg lemon sauce called avgolemono sauce.

Avgolemono sauce is a sauce that is made with the liquid from whatever dish you’re cooking, not on it’s own. If you have never tried making avgolemono before you should know that lots of things can go wrong leading to a disaster. The most common mistake is that the egg lemon sauce curdles. So, in order not to make mistakes have in mind the following:

  1. The eggs should be at room temperature, so that they are not shocked and curdle from the hot broth.
  2. The stock or soup should be warm but not boiling hot.
  3. You need to add enough broth so that the egg mixture is at the same temperature as the broth.
  4. Whisk vigorously and add the broth slowly.

For making the Greek meatball soup you will need the following:

  • 500 g ground beef
  • 150 g polished rice
  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced
  • 1 tablespoon dill, finely chopped
  • ½ cup olive oil
  • lemon rinds
  • 1-2 bay leaves
  • 1 chicken bouillon cube
  • water
  • salt
  • pepper

For making avgolemono sauce you will need the following:

  • warm broth
  • juice from 2-3 lemons
  • 2-3 eggs

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STEP 1: Prepare the meatballs

Prepare the meatballs (yuvarlakia) by combining the onion, garlic, rice, ground beef and 2 tablespoons olive oil in a bowl. Then, add the finely chopped dill, 2 teaspoons salt and a generous amount of pepper. Mix until all of the ingredients are completely combined.

Shape the mixture into small meatballs, place them in a pot, making sure to leave a little space between them.

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STEP 2: Make the soup

In the pot where you have placed the meatballs, add the bay leaves and 3-4 lemon rinds. Then add the bouillon cube and enough water to cover the meatballs (about an inch above). Place pot on heat and boil for about 30-40 minutes, depending on the size of the meatballs.

STEP 3: Make avgolemono sauce

In a bowl, whisk using a hand mixer the eggs and gradually add the lemon juice whist whisking until combined. Continue whisking for 1-2 minutes and gradually add some of the hot broth, a little bit at a time. Make sure you add the broth slowly or the egg whites will curdle. When done, pour the mixture back into the pot, stir well and leave for 5-10 minutes.

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Serve meatballs in a bowl along with the tasty sauce and sprinkle with some finely chopped mint.

Thank you for reading my post, I hope to enjoyed it! If trying the recipe or you have any suggestions please feel free to leave a comment!

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A highly motivated postgraduate with an MSc in Energy Systems and a BA in Economics, trying to find time for cooking!

2 thoughts on “Greek meatball soup.

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