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Youvarlakia Soupa Avgolemono (Meatball Soup with Egg and Lemon)

Youvarlakia Soupa Avgolemono (Meatball Soup with Egg and Lemon) is a traditional Greek recipe for a classic soup of minced beef, rice and onion meatballs coked in an olive oil and water stock that's thickened with egg and lemon sauce before serving. The full recipe is presented here and I hope you enjoy this classic Greek version of: Meatball Soup with Egg and Lemon (Youvarlakia Soupa Avgolemono).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Sauce RecipesBeef RecipesGreece Recipes


Ingredients:

500g minced beef
120ml olive oil
100g cooked rice
1 egg
1 medium onion, finely chopped
3 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
1 batch egg and lemon sauce

Method:

Combine the meat, rice, egg, onion and parsley in a bowl. Season with salt and black pepper then mix well and bring the mixture together into small balls. Place the meatballs in a pot and cover with water then add the olive oil. Bring to a boil, reduce to a simmer and cook for 30 minutes.

When the meatballs are thoroughly cooked through prepare the egg and lemon sauce and add to the stock. Simmer gently, stirring frequently, until the soup has thickened then ladle into warmed soup bowls and serve.