elaineta- I made Evelyn's Avgolemono with meatballs today

C

CathyZ

Well-known member
to take to a Greek friend's home where one of them is very ill. I thought it might be fun to honor his heritage through food.

This soup is delicious. I doubled the recipe so we could have this soup for dinner here at our home too. I found the cooking instructions to be scrambled in the posted recipe but I figured it out and am sure everyone else can too. I used fresh mint in the meatballs instead of dill and loved the flavor. I did use store-bought chicken broth but next time I will make my own for a more flavorful stock. I love the egg and lemon juice finish- it gives a very wonderful "edge" to this soup. I will make this again- my DH loved it.

Thanks for posting it, elaine- another winner from Evelyn.

http://www.finerkitchens.com/swap/forum1/44899_REC_Youvarlakta_Avgolemono_soup_-_apropo_the_old_swap_this_is_Evelyns_recipe_

 
Thanks for review,it's on my list.Thought instructions were garbled, had that happen to me with c&p?

 
I think I will post an unscrambled version- might help others who want to make it

I hope my interpretation is close enough to the original:

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 lb Ground beef
1/4 lb Ground pork (opt but good)
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c Water or stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced
onion, garlic, raw rice, 3 tablespoons chopped
parsley, the dill or mint, oregano, salt and pepper,
and 1 egg, slightly beaten. Knead for a few
minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to
taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.

Cathy"s notes: I used a combo of pork and beef for meatballs- and used fresh mint instead of dill. I did not thicken the soup with cornstarch and, because I used store-bought chicken broth, I used more oregano in the final seasoning. It was delicious but next time I will use homemade stock which ( I think) will turn this recipe from delicious into sensational.

 
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