Yuvarlakia – Greek meatballs in avgolemono sauce / Soup Sniper EP. 12

Yuvarlakia Avgolemono | Greek Meatball Soup Recipe | Comforting & Delicious 🥣🇬🇷

Learn how to make Yuvarlakia Avgolemono, a traditional Greek meatball soup with a silky lemon-egg sauce. This hearty and comforting dish features tender meatballs simmered in a flavorful broth, then enriched with a creamy Avgolemono (egg-lemon sauce) for the perfect balance of tanginess and richness.

✨ What You’ll Learn in This Video:
✔️ How to make juicy Greek meatballs (Yuvarlakia) from scratch
✔️ The secret to a smooth and creamy Avgolemono sauce
✔️ Tips for the perfect texture and flavor

I N G R E D I E N T S:
For the Broth:
▢ 2 quarts (8 cups) water → 2 liters (2000 mL) water
▢ 2 tablespoons extra virgin olive oil → 30 mL extra virgin olive oil
▢ 1 teaspoon kosher salt → 5 grams kosher salt

For the Meatballs:
▢ 1 pound ground beef (preferably 80/20) → 450 grams ground beef (preferably 80/20)
▢ 1 cup Arborio rice, uncooked → 200 grams Arborio rice, uncooked
▢ 1 large onion, grated
▢ 1 egg → 1 egg
▢ 1/2 cup finely chopped flat-leaf parsley → 15 grams finely chopped flat-leaf parsley
▢ 1/2 cup finely chopped mint → 15 grams finely chopped mint
▢ 1 1/2 teaspoons kosher salt → 10 grams kosher salt
▢ 1 teaspoon black pepper → 2 grams black pepper
▢ 1/4 cup extra virgin olive oil → 60 mL extra virgin olive oil

For the Avgolemono:
▢ 2 eggs → 2 eggs
▢ 2 large lemons, juiced → Juice of 2 large lemons (~120 mL)
To Serve:
▢ Freshly ground black pepper
▢ Lemon wedges
▢ Crusty bread or pita bread (optional)

0:00 Into and plate
0:27 Preparing ingrediants
0:57 Meatballs
1:39 Cooking!
3:00 Eating