Introduction

Yuvarlakia Avgolemono is a traditional Greek dish featuring meatballs in a lemony egg sauce. The meatballs are tender and flavourful, simmered in a broth that is thickened and enriched with the classic avgolemono (egg-lemon) mixture. This dish is comforting and perfect for a hearty meal, combining savory and tangy flavours in a creamy broth.

Instructions

1. Prepare the Meatballs:

• • In a large mixing bowl, combine the ground beef, rice, chopped onion, parsley, egg, olive oil, salt, pepper, and dried mint (if using). Mix well until all ingredients are evenly incorporated.
  • Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. Cook the Meatballs:

• • In a large pot, heat the olive oil over medium heat. Add the chopped carrot and celery and sauté for a few minutes until they start to soften.
  • Add the water or chicken broth and the bay leaf. Bring to a boil.
  • Gently add the meatballs to the boiling broth. Reduce the heat to a simmer and cook for about 20-25 minutes, until the meatballs are cooked through and the rice is tender. Remove the bay leaf.

3. Prepare the Avgolemono Sauce:

• • In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while continuing to whisk.
  • If using cornstarch, dissolve it in a little cold water and add it to the egg-lemon mixture.
  • Slowly add a ladleful of hot broth (without meatballs) to the egg-lemon mixture, whisking continuously to temper the eggs and prevent curdling. Repeat with another ladleful of broth.

4. Combine and Serve:

• • Slowly pour the egg-lemon mixture back into the pot with the meatballs and broth, stirring constantly to create a smooth, creamy soup.
  • Heat gently, without boiling, until everything is warmed through. Taste and adjust seasoning if necessary.

5. Serve:

• • Ladle the soup into bowls, ensuring each serving has a good portion of meatballs. Serve hot, with extra lemon wedges on the side if desired.

Tips

• Meatball Consistency: If the meatball mixture feels too dry, add a little water or more olive oil to reach the desired consistency.
• Tempering Eggs: Adding hot broth slowly to the egg mixture prevents the eggs from scrambling, ensuring a smooth avgolemono sauce.
• Herbs: Feel free to experiment with other herbs such as dill or oregano for different flavour profiles.