Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Greece! This mouthwatering yuvarelakia soupa is not just a soup—it's a warm embrace of tradition, flavor, and pure comfort. Imagine tender, perfectly seasoned meatballs swimming in a creamy, lemony broth that will make your family beg for seconds. Whether you're looking to impress dinner guests or simply craving a soul-warming meal, this Greek classic is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 lb ground meat (beef or lamb)
- 1 cup rice
- 1 onion, finely chopped
- 2 carrots, diced
- 4 cups chicken broth
- 2 eggs
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Start by preparing the meat mixture. In a large bowl, combine the 1 lb ground meat (beef or lamb), 1 cup of rice, 1 finely chopped onion, and 2 diced carrots. Mix well with your hands or a wooden spoon until just combined. Be careful not to overmix.
- Shape the meat mixture into small balls, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs. Set them aside on a plate or tray.
- In a large pot, bring the 4 cups of chicken broth to a boil. Once boiling, reduce the heat to medium-low and add the meatballs to the pot. Simmer for 20-25 minutes, or until the meatballs are cooked through and float to the surface.
- While the meatballs are cooking, prepare the avgolemono sauce. In a small bowl, whisk together the 2 eggs and 1 tablespoon of lemon juice until smooth. Set aside.
- Once the meatballs are cooked, remove them from the pot with a slotted spoon and set them aside on a plate. Strain the broth through a fine-mesh sieve into a clean pot, discarding any solids.
- Bring the broth to a simmer and slowly pour in the avgolemono sauce, whisking constantly to prevent the eggs from scrambling. Continue whisking until the sauce has thickened slightly, about 5-7 minutes.
- Add the cooked meatballs back to the pot and simmer for an additional 5-10 minutes, or until heated through. Season with salt and pepper to taste.
- Serve the yuvarelakia soupa hot, garnished with fresh parsley and a squeeze of lemon juice, if desired.
Tips
- Meat Selection: Choose ground beef or lamb with a slightly higher fat content (around 15-20%) to ensure juicy, flavorful meatballs.
- Mixing Technique: When combining meat and rice, use a light touch. Overmixing can make the meatballs tough and dense.
- Meatball Size Matters: Keep the meatballs uniform in size (about 1 1/2 inches) to ensure even cooking.
- Avgolemono Sauce Secret: Temper the eggs by slowly adding hot broth while whisking constantly to prevent scrambling.
- Fresh is Best: Use freshly squeezed lemon juice for the brightest, most authentic flavor.
- Make-Ahead Friendly: This soup actually tastes even better the next day, so don't hesitate to prepare it in advance!Pro Tip: Serve with crusty bread to soak up that incredible lemony broth and make your meal even more satisfying!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
