Youvarlakia avgolemono — meatball soup with egg and lemon
Beef and rice meatballs in a broth thickened with egg and lemon without boiling the sauce.
Active time25 min
Cooking30 min
Total1 h 15 minResting : 15 min
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Ingredients
- 3 tbsp fresh dill — optional
- 1 carrot — optional
- 2 lemons
- 1 pinch of ground coriander
- 1 onion
- half a cup of fresh parsley
- 2 eggs for the sauce
- 1 egg for the meatballs
- 500 g raw lean minced beef
- 2 and a half cups of water
- 2 tbsp olive oil
- ≈ ⅛ tsp ground black pepper — optional
- a quarter of a cup of uncooked long-grain rice
- 1 tsp salt
Preparation
Wash and chop the parsley, then measure it. If using dill, wash, chop and measure it. Peel and grate the onion and optional carrot. In a bowl mix the beef, uncooked rice, parsley, onion, meatball egg, oil, optional carrot and dill, salt and ground coriander. Add optional pepper if wanted. Knead until combined, refrigerate for 15 min, then shape into small meatballs.
Use for the recipe: half a carrot (prepare 1 carrot).
3 tbsp fresh dill — optionalhalf a carrot — optional1 pinch of ground coriander1 onionhalf a cup of fresh parsley1 egg for the meatballs500 g raw lean minced beef2 tbsp olive oil≈ ⅛ tsp ground black pepper — optionala quarter of a cup of uncooked long-grain rice1 tsp salt- knife
- grater
- mixing bowl
Bring the measured water to a boil in a saucepan narrow enough to cover the meatballs. Lower them in gently, reduce the heat and cover. Simmer for about 25 min, until the rice and meat are cooked through.
2 and a half cups of water- saucepan
- lid
Squeeze the lemons. Whisk the sauce eggs and lemon juice in a bowl. Take the saucepan off the heat. Gradually whisk hot broth into the eggs to temper them. Return to the saucepan and warm over medium heat for about 3 min, without ever boiling. Serve as soon as the broth becomes creamy.
2 lemons2 eggs for the sauce- citrus juicer
- mixing bowl
- whisk
- ladle
- saucepan
Allergens
- Eggs