This wouldn’t be a Greek food blog without a recipe for Youvarlakia Avgolemono – also known as Greek Meatball Soup. I know. It’s a mouthful to say. It’s also hearty, delicious, full of protein, and flavored with olive oil, lemon, and dill. Youvarlakia Avgolemono is a home run with everyone in our house — even the kids! (OK, 3 out of 4 kids. Still, not bad!)
In a large dutch oven, bring chicken broth to a boil. Cover and simmer.
In a large bowl, mix together ground beef, onion, rice, dill, olive oil and salt and pepper.
In a separate pan, add flour.
Shape ground beef mixture into bite size meatballs. Roll in flour enough to lightly coat.
Once all meatballs are lightly coated with flour, drop one by one into broth. Be careful to space them out in the pot so they don't fall directly on top of one another.
Bring heat back to a boil and reduce to simmer. Simmer for 25 minutes. Meatballs are ready when firm and no longer pink. (Cut into one to test).
While meatballs are cooking, juice two lemons and set aside.
Separate egg yolks from whites and set egg yolks aside.
Beat egg whites until fluffy. Add lemon juice. Beat again. Add yolks one at a time and beat until frothy.
When meatballs are ready, temper the egg lemon mixture. Use a ladle to slowly add hot broth to the egg lemon mixture, beating to incorporate. Repeat three times.
Slowly stir the egg lemon mixture into the pot and continue to stir until incorporated.
Serve along with crusty bread, a tossed green salad, olives and cheese.
If you enjoy a Low Carb diet, go ahead and omit the rice from this recipe. It won't affect the outcome or flavor of the dish!