Meatball soup
This Greek meatball soup (Youvarlakia avgolemono) is similar to the Italian wedding soup. You have to give it a try!!!
Greek meatball soup /Youvarlakia avgolemono
Recipe Type: Soups and Salads
Cuisine: Greek
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
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- [b]For meatballs[/b]
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- 2 lbs ground beef or chicken
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- 1 medium onion grated
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- ¼ cup of brown rice (cooked)
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- 3 Tbs. finely minced parsley
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- 2 Tbs. Dill finely minced (or mint)
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- 2 Tbs. olive oil
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- Salt & pepper to taste
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- A little bit of flour
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- *********
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- 5 cups of beef / chicken stock or water
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- ¼ cup oil
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- 2 eggs
- ¼ cup lemon juice
Instructions
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- In a large bowl, mix the ground beef or ground chicken, onion, rice, parsley, dill, oil salt and pepper. Mix well and create 1inch balls.
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- Put some flour on a plate. Roll the balls over the flour, and place them on a tray, next to each other. Set aside.
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- In a large pot, add the beef/chicken stock, the oil, and the beef or chicken balls. Cover the pot and over medium heat cook until meatballs are soft, about 30 minutes.
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- In the meantime, use a small bowl to whisk the eggs. Add the lemon juice and keep whisking. Add a few tablespoons of the soup broth, and whisk some more. (You can also use a blender)
- Add the egg-lemon to the soup and mix it well. Lower the temperature and serve hot.
Notes
For this recipe, you can use either ground beef or ground chicken. If you use chicken, make sure to also use chicken stock.[br]You can also use just water instead of any stock.[br]The egg-lemon sauce can also be made in the blender.
