Youvarlakia Avgolemono
A comforting bowl of Greek meatballs in a creamy, tangy egg-lemon sauce that brings warmth and nostalgia with every spoonful.
Servings 4 servings
Calories 450kcal
Ingredients
For the Meatballs
- 500 g ground beef or pork Beef offers more flavor; pork yields tender meatballs. A mix can also be used.
- 1 small onion, grated Grated to melt into the meatballs for moisture.
- 1/4 cup rice Short or medium grain works best.
- 1 large egg white Helps bind the meatballs.
- 2 tbsp chopped parsley Fresh parsley adds brightness.
- to taste salt and pepper Season generously.
For the Soup
- 1 liter chicken broth Homemade or store-bought, preferably low-sodium.
- 2 lemons, juice only Freshly squeezed for the best flavor.
- 2 egg yolks egg yolks Used for the avgolemono sauce.
Instructions
Preparation
- In a large bowl, combine ground meat, grated onion, rice, egg white, parsley, and salt and pepper. Mix with your hands until well combined.
- Shape small portions of the mixture into walnut-sized meatballs.
Cooking
- Bring the chicken broth to a boil in a large pot, reduce to a gentle simmer, then carefully add the meatballs.
- Cook uncovered for about 30 minutes, until the rice is cooked and the meatballs are tender.
Making the Avgolemono Sauce
- In a bowl, whisk together egg yolks and lemon juice until creamy. Gradually whisk in 2-3 ladles of the hot broth to temper the eggs.
- Pour the egg-lemon mixture back into the pot and stir gently. Heat for a couple of minutes, avoiding boiling, until the sauce thickens slightly.
Serving
- Ladle into bowls and garnish with extra parsley.
Notes
For best results, use freshly squeezed lemon juice for the sauce. When shaping meatballs, avoid packing them tightly. Store leftovers in an airtight container for up to 3 days and reheat gently to prevent curdling of the sauce.
