Youvarlakia Avgolemono (Lemony Greek Meatball Soup)
Youvarlakia Avgolemono: A Taste of Greek Comfort
Looking for a soup that’s both comforting and flavorful? Look no further than Youvarlakia Avgolemono – Greek Lemon Meatball Soup! This traditional dish is a staple in Greek households, and for good reason. It’s a beautiful balance of tender meatballs, a bright, lemony broth, and fresh herbs. It’s perfect for a chilly evening, a comforting meal when you’re feeling under the weather, or simply a delicious way to experience authentic Greek cuisine.
What makes Youvarlakia Avgolemono special?
The secret lies in the avgolemono sauce – a creamy, velvety emulsion of eggs and lemon juice. This technique, dating back centuries, creates a unique texture and flavor that’s both tangy and rich. The meatballs, seasoned with dill, onion, and a touch of lemon zest, are incredibly tender and flavorful. The combination is truly magical!
A little history…
Avgolemono isn’t just for soups! It’s a versatile sauce used in many Greek dishes, including stuffed vegetables (dolmades) and sauces for fish or chicken. Its origins are believed to be in Byzantine cuisine, showcasing the rich culinary heritage of the region.
Tips for the perfect Youvarlakia Avgolemono:
- Tempering the Eggs is Key: Don’t skip the step of slowly drizzling hot broth into the egg mixture! This prevents the eggs from scrambling and ensures a smooth, creamy sauce.
- Fresh Herbs Matter: Dill is the traditional herb for this soup, but a little parsley adds a nice touch. Use fresh herbs for the best flavor.
- Don’t Boil! Once you add the egg-lemon mixture, keep the heat low and gentle. Boiling will cause the sauce to separate.
- Meatball Texture: Don’t overmix the meatball mixture. Gentle mixing ensures tender meatballs.
Serving Suggestions:
Serve Youvarlakia Avgolemono immediately, garnished with a sprinkle of freshly grated nutmeg (optional). A side of crusty bread is perfect for soaking up the delicious broth. A simple Greek salad complements the soup beautifully.
Frequently Asked Questions:
- Can I use ground beef instead of chicken? Yes, you can! Ground beef will give the soup a richer flavor.
- Can I make this soup ahead of time? It’s best served immediately, as the sauce can separate upon reheating. However, you can make the meatballs ahead of time and store them in the refrigerator.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- What if my sauce separates? If your sauce separates, try whisking in a tablespoon of cold water. This can sometimes help bring it back together.
- Can I freeze this soup? Freezing isn’t recommended as the texture of the avgolemono sauce changes significantly upon thawing.
Enjoy this authentic Greek recipe and bring a little sunshine to your kitchen!
Youvarlakia Avgolemono (Lemons Greek Meatball Soup)
Ingredients
- 1 pound ground chicken
- ¾ cup chopped fresh dill or parsley
- ½ cup grated yellow onion
- ¼ cup grated carrot
- ¼ cup uncooked long-grain rice
- 1 clove garlic finely grated
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon lemon zest finely grated
- 6 cups chicken stock
- 2 large eggs
- ⅓ cup lemon juice
- to taste freshly grated nutmeg optional
Instructions
- In a large mixing bowl, combine ground chicken, ¼ cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
- Gently form the mixture into 24 meatballs, each about 1 ¼ inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours.
- In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. Simmer for 20-25 minutes, or until meatballs are cooked through.
- In a separate bowl, whisk together eggs and lemon juice. Slowly drizzle a ladleful of hot broth into the egg mixture, whisking constantly to temper the eggs. Repeat with another ladleful of broth. Gradually whisk the tempered egg mixture into the pot with the meatballs.
- Heat gently, stirring constantly, until the soup thickens slightly. Do not boil.
- Stir in remaining dill. Serve immediately, garnished with freshly grated nutmeg (optional).
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