Youvarlakia Avgolemono (Greek Egg Lemon Meatball Soup)
This would not 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!)
With all the rain we’ve had recently, I’ve been turning to comfort food dishes (like my Yiayia’s Pastitsio!) for our dinners. Youvarlakia Avgolemono is the perfect weeknight dish when you want something filling, fast, and healthy. Make a pot of Greek Meatball Soup on a Sunday and enjoy leftovers all throughout the week. Its easily portable, and can be reheated in a microwave for a healthy lunch alternative.
I’m sure “Greek Meatball Soup” might sound strange if you’ve never had the combination of egg, lemon, dill, and meatballs in Youvarlakia Avgolemono, but trust me — one taste and you will be hooked.
Low Carb Friends: I’m looking out for ya! If you are watching your carbs or on a Keto diet, just omit the rice from the recipe for a high protein, low carb option. You’ll still get all the taste and flavor without the extra carbs.
There are two parts to making this dish. First, you prepare the meatballs with a filling of ground meat of your choice (ground beef, turkey, or a meatloaf mix) along with rice, grated onion, dill, and salt and pepper. Catelli Brothers makes a super delicious meatloaf mix that I buy at my local Safeway.
The meatballs are rolled in flour so they’ll hold together while they cook in the simmering chicken broth.
Drop the meatballs one by one into the broth. Keep an eye on placement so they don’t pile up on one another.
While the meatballs are cooking, you prepare a simple avgolemono sauce, which is made by separating eggs, and whipping egg whites and lemon juice together to create a frothy mixture.
Once the meatballs are cooked through, about 20-25 minutes, you add the eggs and lemon juice mixture to the broth and voila — a deliciously creamy, frothy transformation occurs!
Enjoy this soup with crusty bread, a green salad, and your favorite olive and cheese flavors.
Youvarlakia Avgolemono Instructions:
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!)
- 1 Large Sweet Yellow Onion Grated
- 1 tbsp Olive Oil
- 1/2 cup Uncle Ben's Rice Divided
- 3 Large Eggs Divided
- 1 Quart Chicken Broth (add water if needed to ensure meatballs are covered)
- 2 tbsp Flour
- 2 tbsp Dill chopped
- 2 tsp Salt
- 1 tsp Pepper
- 1 1/2 lbs. Ground Beef, Turkey, or Meatloaf Mix
- 2 Lemons Juiced
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!
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