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.
Yuvarlakia is a Greek dish of seasoned meatballs with an Avgolemono or egg lemon sauce. It's a savory meatball soup and although not difficult to make, there are several steps involved.
The meatballs are a flavorful blend of ground beef, ground pork, egg, rice, onion, garlic and fresh parsley and dill combined with an exotic array of spices. You could substitute ground turkey for the ground beef to lighten it up but definitely don't skimp on the herbs. The parsley and the dill bring so much flavor to the meatballs.
I mix all of the ingredients in a bowl and scoop up portions of the meat mixture and roll them into 1 - 1 1/2 inch balls and begin to brown them in a pan.
I usually have to cook the meatballs in batches. After they are all nicely browned, I add them all back into the pan and pour in chicken broth, some extra parsley and dill and then simmer the meatballs for about an hour.
Towards the end of the cooking time, I make an Avgolemono sauce by whisking together an egg, lemon juice and a pinch of salt in a bowl. This now becomes a little tricky - not difficult though. But here's the thing, you don't want to pour the egg-lemon mixture into the pan because the heat will cause the eggs to cook too quickly and curdle. What should be done is to temper the eggs to prevent curdling. You do this by adding a ladleful of the meatball broth to the bowl with the egg-lemon mixture and whisk it in, then add another ladleful and whisk it again. This will slowly warm the eggs. Now, remove your pan from heat and stir the egg mixture into the soup. Give a gentle stir and in a minute or two, the sauce will thicken a bit.
Mostly I serve this dish alone, as a soup without rice, but a side of orzo or rice is a nice addition if you choose to do so. I always have a loaf of crusty bread for dipping because you never want to miss a drop of the sauce.
Easy and delicious, Yuvarlakia is comfort food at it's finest.
Yuvarlakia – Greek Meatball Soup
- 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
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.