This traditional Greek Yuvarelakia is a comforting bowl of tender meatballs simmered in a bright, creamy lemon broth. The small meat-rice dumplings, made with beef, veal, or lamb, absorb the savory stock while maintaining a soft texture. The defining feature is the avgolemono saucea tempering of eggs and fresh lemon juice that creates a silky, rich finish without curdling. Its a perfect dish for cozy evenings, offering a balance of hearty protein and zesty citrus notes. Simple to prepare with pantry staples, this soup delivers authentic home-style flavor and warmth to any meal.
Yuvarelakia Soupa Avgolemono (Meat-Rice “Barr
Description
This traditional Greek Yuvarelakia is a comforting bowl of tender meatballs simmered in a bright, creamy lemon broth. The small meat-rice dumplings, made with beef, veal, or lamb, absorb the savory stock while maintaining a soft texture. The defining feature is the avgolemono saucea tempering of eggs and fresh lemon juice that creates a silky, rich finish without curdling. Its a perfect dish for cozy evenings, offering a balance of hearty protein and zesty citrus notes. Simple to prepare with pantry staples, this soup delivers authentic home-style flavor and warmth to any meal.Ingredients
Directions
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In a large bowl, combine the ground meat, grated onion, crushed garlic, raw rice, 3 tablespoons chopped parsley, herbs (dill, mint, basil, or oregano), salt, pepper, and 1 slightly beaten egg.
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Knead the mixture for a few minutes until well combined, then shape into small, walnut-sized barrels or balls. Set aside.
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In a large soup pot, bring the water or stock to a boil with the chopped onion, celery, carrot, and seasoning to taste.
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Reduce heat to a gentle simmer and carefully add the meat-rice barrels to the pot.
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Cover and simmer for 30 minutes, or until the meatballs are cooked through and the rice is tender.
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While the soup simmers, beat the remaining 2 eggs in a small bowl for about 2 minutes.
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Gradually whisk in the fresh lemon juice to the beaten eggs.
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Temper the egg-lemon mixture by slowly drizzling in 1 cup of the hot broth while beating steadily to prevent curdling.
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Remove the soup from heat. Slowly stir the tempered egg-lemon mixture into the pot.
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Return to very low heat just to warm through, ensuring the soup does not boil, which would curdle the eggs.
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Serve hot, garnished with additional fresh 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 cleaner broth.
To prevent the avgolemono from curdling, never let the soup boil after adding the egg-lemon mixture. If the soup cools too much before adding the mixture, it may not thicken properly.
You can adjust the tartness by adding more lemon juice to taste.
Leftovers should be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently on the stove over low heat; microwave reheating may cause the eggs to curdle.
