Yuvarlakia – Greek Meatball Soup
Yuvarlakia or Greek Meatball Soup is a flavorful dish of wonderfully seasoned meatballs with an Avgolemono or egg lemon sauce. A light and delicious dish.
Servings: 8 servings
Ingredients
- 16 ounces ground beef
- 16 ounces ground pork
- 1 egg lightly beaten
- 1/2 cup medium grain rice
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup coarsely chopped Italian Parsley
- 1/2 cup coarsely chopped dill
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 4 ounces milk
- 4 cups chicken broth
- 2 cups water
- 4 tablespoons chopped parsley
- 4 tablespoons chopped dill
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- FOR AVGOLEMONO SAUCE
- 2 eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Mix the beef, pork, egg, rice, allspice, salt, nutmeg, pepper, parsley, dill, onion, garlic, olive oil and milk in a large bowl. Mix very well
- Break off pieces of the meat mixture and roll them into 1 1/2-inch balls.
- Heat a large pot and add 1 tablespoon of olive oil. Add in the meatballs in 2 batches. Brown the meatballs on all sides, then transfer to a plate.
- After all the meatballs are browned on all sides, add them all back to the pot.
- Add 4 cups of chicken broth, 2 cups water, chopped parsley, chopped dill, and salt to the pot. Cover and simmer gently for about 50 minutes.
- In a small bowl, whisk the eggs, lemon juice and salt together. Remove the pot from the heat.
- Add a ladleful of the broth to the bowl with the eggs and lemon juice, whisk it.
- Whisk in another ladleful of the broth to warm the egg mixture.
- Pour it all back into the pot and gently stir.
- Allow the sauce to slightly thicken for a minute or two.
- Add salt to taste.