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Youvarlakia Avgolemono

Serves 4 to 6 Soup meat, Soups

Youvarlakia Avgolemono

Youvarlakia Avgolemono is a comforting staple in Greek households, often gracing the table during the cooler months when warmth is a welcome companion. These tender meatballs simmered in broth become a cherished meal, particularly on quiet evenings when families gather to share stories and simple pleasures. It's a dish passed down through generations, cooked without a fuss but with an abundance of care.

The result is a velvety, lemon-infused soup that mingles the richness of beef with the brightness of citrus. The dill adds a whisper of freshness, while the rice provides a satisfying heartiness. Each spoonful offers a harmonious blend of flavors, with the avgolemono sauce seamlessly binding the elements together into a harmonious whole.

Ingredients

  • 400 gground beef
  • 80 grice
  • 1onion — grated
  • 3eggs
  • 2lemons — juiced
  • 1.5 Lbeef broth
  • 2 tbspfresh dill
  • to tastefine sea salt and black pepper

Method

  1. Finely chop 1 onion and heat a large pot over medium heat. Add a generous drizzle of olive oil, then add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let it brown; the goal is to soften the onion to release its sweetness.
  2. In a large mixing bowl, combine 400 g ground beef, 80 g rice, the softened onions, 2 tbsp fresh dill finely chopped, and a pinch of fine sea salt and black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed. Form the mixture into small meatballs, about the size of a walnut, ensuring they are compact so they hold together during cooking.
  3. Bring 1.5 L beef broth to a gentle simmer in the same pot used for the onions. Carefully add the meatballs to the simmering broth one by one. Ensure the broth covers the meatballs completely. Allow them to simmer gently for about 20-25 minutes, until the rice inside the meatballs is tender and the meatballs are cooked through.
  4. While the meatballs are cooking, separate 3 eggs, placing the yolks in a medium bowl and setting the whites aside for another use. Juice 2 lemons and add the juice to the yolks. Whisk the yolks and lemon juice together until well combined and slightly frothy.
  5. Once the meatballs are cooked, remove the pot from heat. Gradually add a ladle of hot broth to the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from curdling. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently to incorporate and thicken the broth into a creamy sauce.
  6. Taste the soup and adjust the seasoning with more fine sea salt and black pepper if needed. Stir in additional fresh dill for a burst of flavor. Serve the Youvarlakia Avgolemono hot, with extra lemon wedges on the side for those who prefer a more pronounced lemony taste.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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