This traditional Greek comfort food features delicate “barrels” of seasoned ground meat and rice simmered in a clear broth. The soup is finished with avgolemono, a rich and creamy emulsion of egg yolks and fresh lemon juice that adds a bright, tangy depth to every spoonful. It is a hearty yet light dish, perfect for chilly evenings or when you need a restorative meal. The combination of savory herbs, tender meat, and zesty lemon creates a balanced flavor profile that is both soothing and satisfying. Serve it warm with crusty bread for a complete, home-style dining experience.
Yuvarelakia Soupa Avgolemono (Meat-Rice “Barrel” Soup
Description
This traditional Greek comfort food features delicate "barrels" of seasoned ground meat and rice simmered in a clear broth. The soup is finished with avgolemono, a rich and creamy emulsion of egg yolks and fresh lemon juice that adds a bright, tangy depth to every spoonful. It is a hearty yet light dish, perfect for chilly evenings or when you need a restorative meal. The combination of savory herbs, tender meat, and zesty lemon creates a balanced flavor profile that is both soothing and satisfying. Serve it warm with crusty bread for a complete, home-style dining experience.Ingredients
Directions
-
In a large bowl, combine the ground meat, grated onion, crushed garlic, raw rice, 3 tablespoons chopped parsley, mint, oregano, salt, pepper, and 1 slightly beaten egg.
-
Knead the mixture for a few minutes until well combined, then shape into small, walnut-sized barrels (yuvarelakia) and set aside.
-
In a large soup pot, bring water or stock to a boil with chopped onion, celery, carrot, and additional salt and pepper to taste.
-
Lower the heat to a gentle simmer and carefully add the meat-rice barrels to the pot.
-
Cover and simmer for 30 minutes, or until the meat is cooked through and the rice is tender.
-
Remove the pot from the heat and let the soup cool slightly for about 5 minutes.
-
In a separate bowl, beat the remaining 2 eggs for 2 minutes until smooth.
-
While continuing to beat steadily, gradually whisk in the fresh lemon juice.
-
Slowly drizzle in 1 cup of the hot soup broth, drop by drop, while beating constantly to temper the eggs and prevent curdling.
-
Once the egg-lemon mixture is thickened, slowly pour it back into the soup pot, stirring gently.
-
Return the pot to low heat just long enough to warm the soup, being careful not to let it boil, or the eggs will scramble.
-
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 313.0kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.9mg4%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup is frequently made without the additional vegetables (onion, celery, carrot) added to the liquid for a clearer broth.
Ensure the soup has cooled slightly before adding the egg-lemon mixture to prevent the eggs from curdling.
You can adjust the lemon juice quantity to taste, depending on how tart you prefer your avgolemono.
Serve with crusty bread to soak up the flavorful broth.
