Youvarlakia Avgolemono is a classic Greek soup that’s perfect for a comforting and nourishing meal.
Made with tender meatballs flavored with herbs and spices and served in a lemony egg sauce, this dish is a staple in many Greek households.
This soup is incredibly easy to make, and the tangy lemon flavor of the egg sauce adds a delicious twist that will keep you coming back for more.
Here, we’ll show you step-by-step how to make Giouvarlakia Avgolemono at home with our easy-to-follow recipe.
Youvarlakia Avgolemono - One of the easiest Greek Comfort Food Recipes
Yield:
4
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Youvarlakia Avgolemono translate to minced meat and rice balls in egg-lemon sauce. It is a delicious dish that is cooked all over Greece mostly in the winter, spring or fall.
Ingredients
For the Youvarlakia
- 500 gr of Minced Beef
- 1 Medium Sized Red or White Onion Finely Chopped
- 1/4 Cup of HORRAON Ultra Premium Extra Virgin Olive Oil
- 1/4 Cup of Rise for Soups
- 2 tbsp. Finely Chopped Dill
- 2 tbsp. Finely Chopped Parsley
- Salt to Taste
- Freshly Grounded Pepper to Taste
- All-purpose Flour
For the Soup
- 4 tbsp. Extra Virgin Olive Oil
- 1½ Litter of Hot Water
- 2 Eggs
- 2 Medium Sized Lemons
- Freshly Grounded Pepper
- Finely Chopped Dill
Instructions
Preparation of the meat and rice balls
- In a large bowl, mix the minced meat with the onion, egg, rice, parsley, dill, olive oil, salt and pepper.
- Use your hands to mix all the ingredients well until they are well combined
- Shape the mix into small balls. A bit smaller of the usual size of traditional meatballs.
- Flour the youvarlakia and place them on a large tray or plate.
Preparation of the Soup
- Put the water in a large pot or saucepan.
- Add the olive oil.
- When the Simmering point is reached, add one by one the little balls paying extra attention so they won't break apart.
- Let it simmer for about 20 minutes
Final Steps - Approximately 5 minutes before the end of cooking time
- Add the Eggs to a large bowl and beat them lightly using a hand whisk
- Add the juice of the two lemons and continue beating lightly with the hand-whisk
- With a ladle add very slowly some of the soup (liquid only) to the mix. Depending on the temperature you may need to do the same action 2 or 3 times. The aim is to bring the egg-lemon mix to a similar temperature to one of the cooking pot.
- Remove the saucepan from the cooking ring/zone.
- Add the mix and stir by just moving the pan.
- Let it rest for a few minutes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 769Total Fat: 52gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 207mgSodium: 509mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 42g
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