Youvarlakia – Meatball Soup with Avgolemono Sauce
Youvarlakia: A Comforting Greek Meatball Soup with a Lemon Kiss
Craving a warm, flavorful soup that feels like a hug in a bowl? Look no further than Youvarlakia (pronounced yoo-var-THA-kee-ah), a classic Greek meatball soup with a delightfully creamy avgolemono (egg-lemon) sauce. This isn’t just soup; it’s a taste of Greek tradition, perfect for a cozy weeknight dinner or a comforting meal when you’re feeling under the weather.
Imagine tender meatballs swimming in a fragrant broth, enriched by the bright, zesty tang of lemon and the velvety smoothness of eggs. That’s Youvarlakia! While it might sound fancy, it’s surprisingly easy to make. This recipe balances simplicity with authentic Greek flavors, bringing a little bit of Mediterranean sunshine to your kitchen.
What makes Youvarlakia special?
The magic lies in the avgolemono sauce. This unique sauce is created by slowly tempering eggs with hot broth and lemon juice, resulting in a creamy, luscious texture without using any cream or dairy. It’s a technique that elevates the soup to another level, adding a brightness and depth of flavor that’s truly unforgettable.
Tips for the Perfect Youvarlakia:
- Meatball Mixture: Don’t overmix the meatball mixture! Overmixing can result in tough meatballs. Gently combine the ingredients until just combined.
- Tempering the Eggs: This is crucial. Slowly drizzling the hot broth into the egg mixture prevents the eggs from scrambling and ensures a smooth, creamy sauce.
- Don’t Boil: Once you add the egg-lemon mixture to the soup, do not bring it to a boil. Gentle simmering is all you need to thicken the sauce.
- Rice Choice: Carolina or Arborio rice works best as it provides a nice texture and helps thicken the broth.
Serving Suggestions:
Serve Youvarlakia hot, garnished with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil. A side of crusty bread for dipping is highly recommended!
Frequently Asked Questions:
- What is avgolemono? Avgolemono is a traditional Greek sauce made with eggs, lemon juice, and broth. It’s known for its creamy texture and tangy flavor.
- Can I use different types of meat? Absolutely! You can use all beef, all pork, or even lamb for the meatballs.
- Can I make this soup ahead of time? You can prepare the meatballs and broth ahead of time, but it’s best to add the avgolemono sauce just before serving.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I freeze Youvarlakia? While you can freeze it, the texture of the avgolemono sauce may change slightly. It’s best enjoyed fresh.
Get ready to experience the heartwarming flavors of Greece with this delicious Youvarlakia recipe!
Youvarlakia - Meatball Soup with Avgolemono Sauce
Ingredients
- 2 quarts water or chicken/vegetable stock
- 2 tablespoons extra virgin Greek olive oil
- 1 teaspoon sea salt
- 1 pound ground beef
- ½ pound ground pork
- 1 cup Carolina or Arborio rice, uncooked
- 1 large red onion, grated
- 1 large egg
- 1 teaspoon sea salt
- 2 tablespoons extra virgin Greek olive oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- In a large pot, bring the water or stock to a boil. Add the rice and cook for 10 minutes.
- While the rice is cooking, combine the ground beef, ground pork, grated onion, egg, salt, and pepper in a bowl. Mix well and form into small meatballs.
- Gently add the meatballs to the boiling broth. Cook for 15-20 minutes, or until the meatballs are cooked through.
- In a separate bowl, whisk together the eggs, lemon juice, salt, and pepper. Slowly drizzle a ladleful of the hot broth into the egg mixture, whisking constantly to temper the eggs. Repeat this process a few times.
- Slowly pour the tempered egg mixture into the pot with the meatballs, stirring constantly. Cook for 2-3 minutes, or until the soup has thickened slightly. Do not boil.
- Serve immediately.
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