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Youvarlakia - Meatball Soup with Avgolemono Sauce

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course dinner, Soup
Cuisine Greek, Mediterranean
Servings 6

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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