Traditional Greek Meatballs Soup in Egg-lemon sauce / Youvarlakia Avgolemono soup

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A hearty and delicious winter soup, and a classic Greek comfort food.

It’s really hard to describe the deliciousness of this soup.
The beef meatballs mixed with all these herbs, cooked in vegetable broth and then… the egg-lemon sauce… Oh my! It’s a match made in heaven that you should definitely try out! 🙂

The ingredients:
For the youvarlakia
– 1kg / 2lb (35oz), beef mince (prefer a lean cut)
– 200g / 7oz (1 cup), parboiled short grain brown rice *
– 150g / 5.5oz (1-2 medium sized) onions, finely chopped **
– 1/2 bunch (1 cup) dill, finely chopped
– 3 egg whites***
– 4 cubes of vegetable bouillon
– 50g / 2oz (about 2) spring onions, finely chopped
– 1/2 tsp salt
– 1/2 tsp black pepper
– 125ml (1/2 cup) olive oil
– 140g (1 cup) plain flour, for coating the meatballs
– 2lt / 2qt (8 cups) of warm water

For the egg-lemon sauce
– 3 egg yolks**
– 1/2 cup (6tbsp) lemon juice (from about 3 medium-sized lemons)
– 2tbsp corn starch

*You can also use white rice if you can’t find the parboiled brown. Arborio and Carnaroli work great with this recipe.
**You can also grate the onions instead.
***Choose 3 medium size eggs and separate them to egg whites and egg yolks. You will use the whites in the meatballs and the yolks in the avgolemono sauce.

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