Best Avgolemono Meatball Soup Recipes

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)

Steps:

• In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
• Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
• In a soup pot, bring the water or stock to boil and add the meatballs.
• Cook for 20 minutes.
• Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
• Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
• To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
• While beating all the while, gradually add the lemon juice.
• Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
• Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
• Serve hot, garnished with parsley.
• Serve this with feta cheese on the side- goes great with the little meatballs.

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)

Steps:

• In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
• Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
• In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
• In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
• Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

GREEK MEATBALL SOUP | YOUVARLAKIA AVGOLEMONO

Steps:

• In a large bowl, mix the meat, rice, onion, parsley, dill, salt & pepper, olive oil and water. Use your hands so everything is well incorporated. If possible, leave the mixture to rest in the refrigerator for 15 minutes (this will prevent the meatballs from breaking up when boiled.). Form the mixture into about 30-35 meatballs and set them aside.
• In a small bowl, place the flour and roll each meatball in it, coating each one well.
• In a large pot, bring 8 cups of water to a boil.
• Drop the meatballs gently into the water, drizzle with 3 tablespoons of olive oil, sprinkle with ½ teaspoon of salt and simmer, partially covered, for about 30 minutes or until the rice is soft. (The water should be enough to almost cover the meatballs, so add some more hot water if needed.)
• To prepare the egg-lemon base for the meatball soup, put the egg and the egg yolks into a medium bowl and whisk very well until frothy. (For best results, use a hand held mixer or an immersion blender). Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot soup to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the soup, mix well and bring to a very gentle simmer, over medium-low heat, for just a minute or so, making sure the soup doesn't come to a boil.
• Remove from the heat. Taste and adjust the seasoning. Serve the soup right away with some crusty bread on the side.

CYPRIOT MEATBALL SOUP (YOURVARLAKIA AVGOLEMONO) (GLUTEN FREE)

Steps:

• Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
• Shape into meatballs the size of a small walnut and coat lightly with rice flour.
• Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
• Cover and simmer gently for 1 hour.
• In a bowl beat remaining two eggs until light and foamy.
• Gradually beat in lemon juice.
• Slowly add about 2 cups of the simmering stock, beating constantly.
• Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
• Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
• Ladle soup into soup plates and sprinkle with a little chopped parsley.
• Serve with crusty bread.

AVGOLEMONO MEATBALL SOUP

Steps:

• 1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper.
• 2. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter.
• 3. As you finish making the meatballs, roll them on a platter filled with some flour until coated on all sides and set aside.
• 4. In a pot, bring the broth, butter, and green onion to a boil over high heat.
• 5. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.
• 6. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly.
• 7. Add a ladle full of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve.
• 8. Add more salt and pepper to taste. Serve over rice if desired.

GREEK MEATBALL SOUP )GIOUVARLAKIA WITH AVGOLEMONO BROTH)

Steps:

• 1. Prepare the chicken stock - you need enough to cover the meatballs completely. 2. In a large bowl combine the grated onion, parsley, mint, rice, and egg white. 3. Mix in the ground pork and beef and season. 4. Form golfball sized meatballs and place in the pot you will be making the soup in. 5. Gently pour in the very hot chicken stock so that the meatballs don't fall apart. 6. Bring to a simmer and skim off any froth. Simmer until meatballs are cooked through but don't stir vigorously. 7. In a sturdy bowl whisk the 2 eggs well. Add the juice of 2 lemons and whisk. 8. Temper the egg with hot broth, eventually bringing the egg mixture up to temperature, then pour into the pot with meatballs. 9. Check for seasonings, the broth may need more lemon or salt and serve. 10. You may want to add a little bit of orzo or pastini to the broth but it's still a very hearty soup without it. The mint is what makes this dish so don't be afraid to use liberally. 2/3 cups mint after it's chopped!