Youvarlakia - Soup Saturday

This hearty Greek soup couples tender beef meatballs and a creamy, flavorful broth. The meatballs and the broth are usually seasoned with various fresh herbs, and the whole dish is finished with the addition of avgolemono—the creamy egg and lemon sauce—which thickens the broth and adds the characteristical zesty flavor.

Egg-Lemon Sauce is found traditionally in Greek cooking. Youvarlakia Meatballs with Egg-Lemon Sauce Ingredients: 1 3/4 pounds chopped meat (beef),1/2-cup rice,1/2-cup onion, chopped,3 tablespoons parsley, chopped,2 eggs, separated,Salt and pepper to taste,1/2-cup margarine,2-3 lemons, juice only. Preparation:Mix together meat, rice, onion, parsley, egg whites, salt and pepper. Shape into…

Meatball Soup is a very simple and delicious dish, especially during the cold days of winter. It really helps your sore throat if you have a cold, makes you feel full fast because of the meat, and it's nutritious. The recipe I'm sharing below is the one that my family has been using.

1lb, 2oz of beef hamburger

1 medium size onion, minced

1/2 cup of white rice

1tbsp salt

1/2 tsp black pepper

1/2 bunch of fresh parsley

1 egg

3-4 tbsp flour

2 tbsp butter

10 cups of water (approximately)

Egg-lemon sauce (optional, gives more creamy and silky texture)

1 egg

Juice squeezed from half of a fresh lemon

Authentic Greek Meatball Soup

In a bowl, add the hamburger, 3 tbsp of the rice, pepper, salt, the egg, the minced onion and the parsley and mix them all together really well using your hands. Then, on a small plate pour the flour, and take a small amount of the hamburger mixture above, roll it into a ball using your hands, dip it in the flour and set it aside. Continue doing that until you use all the hamburger mixture. In a big pot pour the water, adding the butter, and cook on high heat until it boils. The moment it starts boiling, add the meatballs and the rest of the rice and let it boil on med-high heat for approximately 30-45 minutes. Add more salt if necessary, to taste. Once it's cooked, turn the heater off and let it rest until it's just warm (see important note below).

In a small bowl add an egg and the lemon juice and whip. With a table spoon, get a little bit of the broth from the pot and add it to the egg and lemon mixture while stirring. Lastly, add this mixture to the pot with the rest of the soup and mix everything. Serve by sprinkling some extra black pepper on the top if you want. Enjoy!

Important note: Do not add the egg and lemon mixture while the soup is still very hot. Otherwise, you'll have pieces of boiled egg in your soup.

Yuvarlak – Youvarlakia

Yuvarlak (meaning round in Turkish), yuvarlak köfte (meaning meatballs in Turkish), or γιουβαρλάκια (youvarlakia), are a kind of large meatballs in sauce. The meat mixture includes rice or bulgur. They are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines. In the Turkish cuisine the dish is called Sulu Köfte, Ekşili köfte or Terbiyeli…