Yuvarelakia Soupa Avgolemono
Submitted by 8213
A comforting Greek meatball soup with seasoned beef-and-rice balls simmered in a vegetable broth. Fragrant with mint, oregano, dill, and garlic. Pure comfort in a bowl.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsYuvarelakia is one of those Greek grandma recipes that wraps you in a warm hug on a cold day.
Small, barrel-shaped meatballs made from ground beef, rice, fresh herbs, and garlic simmer gently in a light broth with carrots, celery, and onion.
Mint, oregano, and dill perfume the whole pot, filling the kitchen with that unmistakable Mediterranean warmth.
Traditionally, this soup gets finished with avgolemono, the classic Greek egg-lemon sauce that makes the broth silky and tangy.
It’s simple, soul-satisfying cooking that never goes out of style.
Kitchen Tips
- Grate the onion for the meatballs rather than chopping it; grated onion blends seamlessly into the meat and adds moisture without chunks
- Knead the meat mixture well for a few minutes so the meatballs hold together in the simmering broth without falling apart
- Shape the meatballs into small walnut-sized barrels for even cooking and the right ratio of meat to broth in each spoonful
- Keep the broth at a gentle simmer, never a hard boil, so the meatballs stay intact and tender
- Garnish each bowl with extra chopped parsley and a squeeze of fresh lemon
Ingredients
Directions
In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
Knead for a few minutes, then shape into walnut- sized barrels and set aside.
In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste.
Lower the heat and add the meat-rice barrels.
Simmer, covered, for 30 minutes, then remove from the heat.
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