Meatball Soup (Youvarlakia Avgolemono)

 


Meatball Soup with 

Egg-lemon Broth

(Youvarlakia Avgolemono)

Cook: 30-40 min

Prep: 8 - 10 min

Makes: 4- 6 bowls


 

Meatball Ingredients                        

1 pound ground beef

1 small onion, chopped

1 tablespoon dried parsley

Salt and pepper to taste

 

 

 

 

1/4 cup long-grain rice, uncooked

1 whole egg

Flour for coating meatballs

 

 

 

 

 

 

 

 

 

 

Combine and mix beef, onion, egg, parsley, salt and pepper in a large bowl (or use left-over meat from making dolmadakia). Cover and refrigerate for 30-35 minutes to overnight. Make medium size balls and cover with flour. Slowly place meatballs into a large soup pot with 4-6 cups of water. With lid on, bring to a boil followed by simmering for 30-40 minutes. If needed to cover meatballs, add 1/2 to 1 cup boiling water. Reserve two cups of broth. Or use left-over meat from making dolmadakia.

 

Egg-lemon Broth (Avgolemono Zomos)


2 eggs, separated & room temperature

2 cups broth

2 medium lemons, juiced & room temperature

Parsley, chopped (optional)

 

 
Heat 2 cups of reserved broth in a medium saucepan (2 quart) until broth is hot (about 1350 F). In a medium size bowl, whisk egg whites with an electric hand beater until frothy. Beat egg yolks in a medium size bowl.  Slowly fold egg yolks into egg whites followed by lemon juice. Slowly pour 2 cups of hot broth (1350 F), into egg/lemon mixture and hand whisk vigorously until all broth is added. Transfer mixture back to a small saucepan and continue mixing with a spatula over medium heat until desired creamy-like consistency is obtained. Slowly add sauce back to the soup pot with meatballs. Serve in soup bowls with parsley garnish.



Broth at 1350 F before adding to froth egg/lemon mixture





Left-over meat from making dolmadakia to make meatballs for soup


Tips

1. Rolling the meatballs in flour before adding to the water adds body to soup by acting as a thickening agent and stability to the meatballs so they keep their shape.

2. Sometimes when making stuffed grape leaves, there will be meat left over. It can be used to make meatball soup. The meat can be frozen to be used at a later time to make as in the recipe above

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