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Γεύμα

Youvarlakia (Greek Meatball Soup) with Beef and Vegetables

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Waiting Time: 30 minutes

Servings: 7-8

Difficulty Level: 1

Συστατικά

For the Meatballs:

  • 300 g ground beef (twice-minced, preferably from brisket)
  • 80 g glasse rice
  • 1 carrot (grated)
  • 1 small zucchini (grated)
  • ½ onion (finely chopped)
  • 1 tbsp olive oil
  • 1 medium egg
  • Juice of 1 lemon
  • 1 tbsp dried oregano
  • 900 g water
  • Salt

 

For the Avgolemono (Egg-Lemon Sauce):

  • 1 egg yolk
  • 1 tbsp cornstarch
  • Juice of 1 lemon
Παρασκευή
  • Prepare the Vegetables: Grate the carrot and zucchini using the coarse side of a grater. Finely chop the onion.
  • Make the Meatball Mixture: In a bowl, combine the ground beef, rice, olive oil, grated carrot, chopped onion, egg, lemon juice, oregano, and a pinch of salt. Mix thoroughly with your hands until well combined.
  • Chill the Mixture: Cover the bowl and refrigerate for 30 minutes.
  • Form the Meatballs: Remove the mixture from the fridge, and shape into approximately 25 meatballs, each weighing about 25 g. Set aside.
  • Prepare the Broth: In a large pot, bring the water and a pinch of salt to a boil over high heat.
  • Cook the Meatballs: Add the meatballs to the pot, reduce the heat to low, cover, and simmer for 25-30 minutes.
  • Prepare the Avgolemono (egg & lemon sauce): In a bowl, whisk together the egg yolk, cornstarch, and lemon juice until smooth. Gradually add two ladles of the hot broth from the pot, whisking constantly to temper the eggs.
  • Add the Avgolemono (egg & lemon sauce): Pour the egg-lemon mixture back into the pot, stirring gently. Simmer for 1-2 minutes until the sauce thickens slightly.
  • Serve: Remove the pot from the heat and ladle the youvarlakia into plates.