In Greek: γιουβαρλάκια με αυγολέμονο, pronounced yoo-var-LAHK-yah meh ahv-ghoh-LEH-moh-no
This is a classic Greek main dish soup, made with avgolemono, a mixture of eggs and lemon juice. It's easy to make and delicious.
Prep Time: 40 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds of ground beef
- 1 medium onion, diced
- 1 tablespoon of chopped fresh parsley
- 2 eggs
- 1/3 cup of uncooked rice
- 1 teaspoon of sea salt
- 1/2 teaspoons of freshly ground black pepper
- 8 cups of water
- 1/2 cup of olive oil
- 1/3 cup of uncooked rice
- ----------
- For the egg-lemon sauce (avgolemeno)
- 2 eggs
- juice of 3 lemons
Preparation:
In a large bowl, combine ground beef, onion, parsley, 2 eggs, 1/3 cup of uncooked rice, salt, and pepper. Knead with hands to combine well. Form the meat into 30-32 small (1 1/2 inch) meatballs.
Bring 8 cups of water and the olive oil to a boil. Add meatballs and rice. When it returns to a full boil, cover and simmer for 30 minutes.
In a mixing bowl, beat 2 eggs until frothy. Slowly add lemon juice while beating continuously until blended. Using a ladle, add 8 large spoonfuls of liquid from the soup to the egg-lemon mixture and whisk to combine. Pour the mixture into the soup and stir well. Taste for seasoning and add more salt if needed. Remove from heat, cover with a clean towel and let sit for 20 minutes before serving.
Yield: serve 4-5 meatballs per bowl of soup; serves 5-6.