By Vasileios Topouzis
Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon Sauce Recipe
19 steps
Prep:20minCook:40min
Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter’s day! This version swaps in healthier ingredients to keep it flavorful and nutritious.
Updated at: Sun, 26 May 2024 12:18:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
7
Low
Nutrition per serving
Calories396 kcal (20%)
Total Fat22.9 g (33%)
Carbs15.7 g (6%)
Sugars2.1 g (2%)
Protein30.9 g (62%)
Sodium135.3 mg (7%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the meatballs (youvarlakia)
500glean minced beef
50gBrown rice
20gparsley
finely chopped
1onion
medium-sized, finely chopped
1egg
27golive oil
60gcarrot
grated, optional
12gfresh dill
finely chopped, optional
6ggarlic powder
1gcoriander
freshly ground pepper
For the egg lemon sauce (Avgolemono)
Instructions
Step 1
Prepare the Meatballs
Step 2
Place all the meatball ingredients into a large bowl.
Step 3
Knead the mixture until smooth.
Step 4
Refrigerate the mixture for 15 minutes to help the meatballs hold their shape.
Step 5
Form the mixture into meatballs (youvarlakia) and set them aside.
Step 6
Cook the Meatballs:
Step 7
Pour 600g of water into a large pan and bring to a boil.
Step 8
Reduce the heat and gently add the meatballs to the water.
Step 9
Cover the pan and cook for 20-25 minutes, ensuring the water covers the meatballs (add more warm water if needed).
Step 10
Prepare the Egg Lemon Sauce:
Step 11
Whisk the eggs in a bowl.
Step 12
Add the lemon juice and whisk well.
Step 13
Add a ladle of hot soup (approx. 100g) to the bowl and whisk quickly.
Step 14
Add another ladle (approx. 100g) and whisk again until combined.
Step 15
Combine and Serve:
Step 16
Stir the egg lemon sauce into the meatball soup.
Step 17
Cook for 2-3 minutes over medium heat until warm, but do not boil.
Step 18
Serve hot with a sprinkle of chopped parsley.
Step 19
Allow leftovers to cool before covering to prevent curdling.
Notes
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