Youvarlakia (Greece)



For the meatballs:

  • 1,1 lbs of ground beef (beef or lamb)
  • 1/2 cup of rice
  • 1 small onion, grated
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper

For the Avgolemono sauce:

  • 2 eggs
  • juice of 2 lemons
  • 1 teaspoon flour
  • 1 teaspoon of salt

For the soup:

  • 33,80 oz of water
  • 1 vegetable bouillon
  • Salt and pepper

Mix the ground beef, rice, grated onion, parsley, salt and pepper in a mixing bowl. Make small patties from this mixture.

Boil water and vegetable bouillon in a large saucepan. Add the meatballs to the water and boil for about 20 minutes, until the meatballs are well cooked.

Meanwhile, prepare the avgolemono sauce. Crack the eggs into a bowl and whisk well. Add the lemon juice, flour and salt and mix.

Take some hot water from the soup and slowly add it to the avgolemono mixture, stirring constantly. This will allow the eggs to warm up slowly and the sauce to be smooth.

Add the Avgolemono sauce to the soup and stir. Warm the soup but don't let it boil, as this can cut the sauce.

Season the soup with salt and pepper.

Serve the Youvarlakia soup hot. You can serve it with fresh bread or Greek salad on the side.

ENJOY YOUR MEAL

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