YOUVARLAKIA - GREEK RICE MEATBALLS IN AVGOLEMONO SAUCE

YOUVARLAKIA - GREEK RICE MEATBALLS IN AVGOLEMONO SAUCE
Warm up with a bowl of Youvarlakia, the classic Greek meatball soup with Avgolemono sauce! This comforting soup features tender, seasoned meatballs simmered in a rich broth, finished with a velvety, tangy Avgolemono (egg-lemon) sauce. In this video, I'll show you how to make this authentic Greek recipe in your own kitchen. Perfect for a cold day or any time you crave a taste of Greece!

Why You'll Love This Recipe:
- Authentic Greek flavors
- Tender, flavorful meatballs
- Creamy, tangy Avgolemono sauce
- Easy-to-follow instructions

Youvarlakia Recipe:

Ingredients:

For the Broth:
2 quarts water, chicken, or vegetable stock
2 tablespoons extra virgin Greek olive oil
1 teaspoon sea salt

For the Meatballs:
1 pound ground beef
½ pound ground pork*
1 cup Carolina or Arborio rice uncooked
1 large red onion grated
1 large egg slightly beaten
1/2 cup finely chopped flat-leaf parsley
1/2 cup finely chopped fresh mint or 1 teaspoon dried
1 1/2 teaspoons sea salt or to taste
Cracked black pepper to taste
1/4 cup extra virgin Greek olive oil

For the Avgolemono:
2 large eggs
Fresh strained juice of 2 lemons

Instructions:

Bring the water or stock, olive oil, and salt to a simmer in a large wide pot.

In a large bowl, combine the ground beef (or beef and pork), rice, onion, egg, parsley, mint, salt, pepper, and olive oil. Knead well, then roll into approximately 40 meatballs, slightly larger than a golf ball.

Carefully slide the meatballs into the simmering liquid. Adjust heat to maintain a simmer. Cook with the lid ajar until the meatballs are done and the rice is tender, about 30-35 minutes.

While the meatballs simmer, separate the eggs. Whisk the whites to form a fairly stiff meringue. In a separate bowl, whisk the yolks until thick and frothy. Slowly whisk in the lemon juice to the egg yolks, then add this to the whipped whites, whisking constantly.

When the meatballs are cooked through, turn off the heat. Take a large ladle of hot broth from the pot and very slowly drizzle the liquid into the egg and lemon mixture while whisking continuously and vigorously. Repeat with a second ladleful of broth.

Pour the egg and lemon mixture into the soup, and tilt the pot so that it is evenly distributed. Cover the pot with a lid for 3-5 minutes to let the soup thicken. Don’t leave the lid on too much longer, or you’ll end up with an omelet!

Serve immediately.

Enjoy!

Видео YOUVARLAKIA - GREEK RICE MEATBALLS IN AVGOLEMONO SAUCE канала Diane Kochilas