Rec: Youvarlakia Avgolemono
This is my family's favourite cold-weather
soup. There is also another one we love,
but that is made with offal and I'm pretty
sure you're not interested. If you are,
I'll post. (this from Evelyn in Athens, who is a great cook)
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, 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 Serve this with a little
meatballs and set aside. Feta on the side it goes
In a soup pot, bring the water or stock great with the little
to boil with the butter, chopped onion, meatballs.
carrot and potato and salt and pepper to
taste. Lower the heat and add the meatballs. If you like your soup
Simmer, covered, for 30 minutes, then remove thick as we do, add
from the heat. 2 tbs of cornstarch to
To prepare avgolemono, beat the two egg- lemon mix before
remaining eggs for 2 minutes. While beating adding the hot broth.
all the while, gradually add the lemon
juice. Then add 1 cup of the hot broth by
droplets, beating steadily, until nearly all
has been added. Add to the soup and heat,
being careful not to let it boil. Serve hot,
garnished with parsley.
Elaine/Ta
This is my family's favourite cold-weather
soup. There is also another one we love,
but that is made with offal and I'm pretty
sure you're not interested. If you are,
I'll post. (this from Evelyn in Athens, who is a great cook)
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, 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 Serve this with a little
meatballs and set aside. Feta on the side it goes
In a soup pot, bring the water or stock great with the little
to boil with the butter, chopped onion, meatballs.
carrot and potato and salt and pepper to
taste. Lower the heat and add the meatballs. If you like your soup
Simmer, covered, for 30 minutes, then remove thick as we do, add
from the heat. 2 tbs of cornstarch to
To prepare avgolemono, beat the two egg- lemon mix before
remaining eggs for 2 minutes. While beating adding the hot broth.
all the while, gradually add the lemon
juice. Then add 1 cup of the hot broth by
droplets, beating steadily, until nearly all
has been added. Add to the soup and heat,
being careful not to let it boil. Serve hot,
garnished with parsley.
Elaine/Ta
