Savory Greek Meatball Soup with Lemon Egg Sauce
This flavorful Greek soup, known as Youvarlakia Avgolemono, combines tender meatballs made from a blend of ground beef and pork with a zesty lemon-infused egg sauce. It boasts a rich medley of vegetables, including carrots, zucchini, and potatoes, for added nutrition and texture. Perfect for warming up on cold winter days, this dish serves beautifully alongside crumbled feta cheese and crusty bread. This comforting recipe is a versatile option that can easily be modified with your favorite vegetables, making it a staple in any household.
N/A
Servings
292
Calories
19
Ingredients
Ingredients
Ground beef
1 lb (raw)
Ground pork
1/4 lb (optional, raw)
Onion
1 (minced)
Garlic clove
1 (minced fine)
Raw long-grain white rice
6 tablespoons (raw)
Fresh parsley
3 tablespoons + for garnish (chopped)
Fresh spearmint
2 tablespoons (chopped or 2 teaspoons dried, rubbed)
Dried oregano
1 teaspoon (dried)
Salt
to taste
Black pepper
to taste (freshly ground)
Eggs
3 (2 for avgolemono, 1 beaten)
Water or stock
6 cups (for soup)
Onion
1 (chopped)
Celery ribs
2 (chopped)
Carrots
2-3 (sliced)
Zucchini
1 large (chopped (about 1 1/2 cups))
Potato
1 large (cubed)
Lemon
1 (juiced)
Cornflour
2 tablespoons (for avgolemono)
Instructions
1
In a large mixing bowl, combine ground beef, ground pork (if using), minced onion, finely minced garlic, raw rice, 3 tablespoons of chopped parsley, spearmint, oregano, salt, pepper, and one lightly beaten egg. Mix well until all ingredients are incorporated.
2
Knead the mixture with your hands for a few minutes until it becomes firm, then shape the mixture into walnut-sized meatballs and set them on a plate or tray.
3
In a large soup pot, bring 6 cups of water or stock to a rolling boil. Carefully add the meatballs to the pot, reducing the heat slightly, and allow them to cook for about 20 minutes.
4
After 20 minutes, add the chopped onion, chopped celery, sliced carrots, chopped zucchini, and cubed potato to the pot. Season with additional salt and pepper to taste.
5
Lower the heat, cover the pot, and let the soup simmer gently for another 20-25 minutes, or until the vegetables are tender.
6
While the soup is simmering, prepare the avgolemono sauce: in a separate bowl, beat the remaining two eggs for about 2 minutes until fluffy. Gradually whisk in the cornflour until smooth, then slowly add the lemon juice while continuing to whisk.
7
To temper the egg mixture, carefully ladle about 1 cup of hot broth from the soup into the egg mixture, whisking continuously. This will prevent the eggs from curdling.
8
Once combined, return the egg and broth mixture to the soup pot, stirring gently. Heat the soup over low heat, being mindful not to let it boil, until thickened to your desired consistency.
9
Serve the hot soup in bowls, garnished with additional chopped parsley. For an authentic touch, offer crumbled feta cheese on the side.
Nutrition Information
12g
Fat
25g
Carbs
20g
Protein
2g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for this Greek meatball soup?
This soup is traditionally known as Youvarlakia Avgolemono.
What types of meat are used in the meatballs?
The recipe uses a blend of ground beef and optional ground pork.
Is the ground pork a required ingredient?
No, the ground pork is optional; you can use all beef if preferred.
Why is rice added to the meatballs?
Raw long-grain white rice is added to provide texture and structure to the meatballs as they cook in the broth.
What is Avgolemono sauce?
Avgolemono is a classic Greek sauce made from eggs and lemon juice, often thickened with broth or cornflour.
How many eggs are required for this recipe?
A total of three eggs are used: one for the meatball mixture and two for the avgolemono sauce.
What vegetables are included in this soup?
The recipe features carrots, zucchini, potatoes, celery, and onions.
How long should the meatballs cook before adding the vegetables?
The meatballs should cook in boiling water or stock for approximately 20 minutes before the vegetables are added.
What is the purpose of tempering the egg mixture?
Tempering involves gradually adding hot broth to the cold egg mixture to raise its temperature slowly, preventing the eggs from curdling when added to the soup.
Can I boil the soup after adding the egg sauce?
No, you should heat the soup over low heat and be careful not to let it boil once the egg sauce is added, as high heat can cause the sauce to separate.
What herbs give this soup its Greek flavor profile?
The soup is flavored with fresh parsley, spearmint, and dried oregano.
Is it better to use water or stock for the base?
The recipe allows for either 6 cups of water or stock, depending on how rich you want the flavor to be.
What size should the meatballs be shaped into?
The mixture should be shaped into walnut-sized meatballs.
How many calories are in a serving of this soup?
Each serving contains approximately 292 calories.
What is the protein content per serving?
This soup provides about 20g of protein per serving.
How much fat is in this dish?
There are 12g of fat per serving.
What is the carbohydrate count for this recipe?
There are 25g of carbohydrates per serving.
Why is cornflour used in the egg sauce?
Cornflour is whisked into the eggs and lemon juice to help thicken the sauce and provide a smooth consistency.
Can I use dried mint instead of fresh spearmint?
Yes, you can substitute 2 tablespoons of fresh spearmint with 2 teaspoons of rubbed dried spearmint.
What is the recommended garnish for this soup?
The soup is best garnished with additional chopped fresh parsley.
What side dishes go well with Youvarlakia Avgolemono?
It is traditionally served with crumbled feta cheese and crusty bread.
How long does the entire simmering process take?
After adding the vegetables, the soup simmers for 20-25 minutes, totaling about 45 minutes of total cook time for the meatballs and vegetables.
Is this soup considered healthy?
Yes, it is a nutritious option filled with vegetables and lean protein, containing only 1g of sugar and 2g of fiber.
Do I need to cook the rice before adding it to the meat?
No, the rice should be added raw to the meatball mixture; it will cook while the meatballs boil in the broth.
Can I add different vegetables to this soup?
Yes, this recipe is versatile and can easily be modified with your favorite seasonal vegetables.
How many ingredients are required for this recipe?
There are 19 total ingredients listed in this recipe.
How should the garlic be prepared?
The garlic should be finely minced before being added to the meatball mixture.
Is this soup suitable for winter?
Yes, it is described as a perfect comforting dish for warming up on cold winter days.
How long should I beat the eggs for the sauce?
The eggs should be beaten for about 2 minutes until they are fluffy before adding the other sauce components.
What makes the meatballs firm?
Kneading the meat mixture with your hands for a few minutes helps the ingredients incorporate and makes the mixture firm enough to shape.