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Youvarlakia (Greek Meatball Soup)

Youvarlakia (Greek Meatball Soup)
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Youvarlakia (Greek Meatball Soup) is a warm, comforting traditional Greek dish featuring tender meatballs simmered in a fragrant chicken broth with rice and fresh herbs, finished with a tangy and creamy lemon-egg (avgolemono) sauce. This easy, nutritious recipe offers authentic Mediterranean flavors, perfect for cozy family meals or quick weeknight dinners.

Ingredients

Scale

For the Meatballs

  • 500g ground beef or a mix of beef and pork
  • 1/4 cup uncooked short-grain rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg (a pinch)

For the Soup and Broth

  • 6 cups chicken broth
  • 1 lemon, juiced (about 3 tbsp lemon juice)
  • 2 eggs (for the avgolemono sauce)
  • 1 tbsp olive oil (optional, for finishing)
  • Salt and pepper, to taste

Optional Garnishes and Variations

  • Fresh parsley or dill for garnish
  • Red pepper flakes or smoked paprika for a spicy twist
  • Substitute orzo or pastina for rice
  • Use vegetable broth and cooked lentils or chickpeas for vegetarian version

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground meat, uncooked rice, finely chopped onion, minced garlic, egg, chopped fresh dill and parsley, salt, pepper, and a pinch of nutmeg. Mix gently but thoroughly until all ingredients are well incorporated. Let the mixture rest for about 10 minutes to allow flavors to meld and the rice to absorb moisture.
  2. Shape the Meatballs: Wet your hands to prevent sticking and roll the meat mixture into small, even-sized balls about the size of a walnut. Place them on a tray lined with parchment paper to keep them from sticking until ready to cook.
  3. Make the Broth and Cook the Meatballs: In a large pot, bring chicken broth to a gentle boil. Carefully add the meatballs in batches to avoid overcrowding. Lower heat to a simmer and cook covered for 25 to 30 minutes, until meatballs are cooked through and rice is tender.
  4. Prepare the Avgolemono Sauce: While meatballs cook, beat the two eggs in a bowl and whisk in the freshly squeezed lemon juice. Gradually ladle a few spoonfuls of hot broth from the soup into the egg-lemon mixture to temper it, stirring continuously to prevent curdling.
  5. Combine and Finish Cooking: Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring gently. Keep heat low and cook for an additional 3 to 5 minutes, allowing the sauce to thicken the broth without boiling it.

Notes

  • Use short-grain or medium-grain rice for a creamier texture inside the meatballs.
  • Simmer meatballs gently to keep them tender and prevent falling apart.
  • Temper the egg-lemon sauce carefully by adding broth slowly to avoid scrambled eggs.
  • Use freshly chopped dill and parsley for brightest flavor.
  • Adjust lemon juice gradually and taste as you go to balance brightness.
  • Meatballs can be shaped a day ahead and refrigerated before cooking.
  • Freeze meatballs and broth separately; avoid freezing the avgolemono sauce.
  • Reheat soup gently on low heat, adding broth or water if sauce separates.

Nutrition

Keywords: Greek meatball soup, Youvarlakia, avgolemono, lemon egg soup, Mediterranean soup, Greek comfort food, gluten-free soup

Find it online: https://mydishez.com/youvarlakia-greek-meatball-soup/