Deconstructed Greek Meatball Soup

@foodbymaria we’re legendary for our Lemon Rice Soup – AKA AVGOLEMONO! But did you know the Greeks have a MEATBALL version too?! Yup, it’s called Youvarlakia! BUT WAIT… if you’re feeling lazy or just want to save time, I’ve got a deconstructed version that’s just as delicious and takes HALF the time! LET’S GET COOKING!
Ingredients –

1 tbsp extra virgin olive oil
1 large red onion, finely diced
3 garlic cloves, minced
450 grams ground chicken
1 bayleaf
1 long strand of lemon zest
3/4 cup short grain rice
2 tbsp Better than Bouillon Organic Roasted Chicken Base chicken stock paste
8 cups water
1/4 cup fresh chopped dill
3 eggs, separate whites and yolks
3 lemons, juiced
1 cup soup stock
garnish: salt, pepper, olive oil

INSTRUCTIONS:

To a large soup pot add the olive oil over medium heat. When the pot is warm, add the diced onion. Cook for 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook 1-2 minutes until fragrant.
Add the ground beef and cook, breaking it up into small pieces, until browned.
Stir in the strand of lemon zest, bayleaf and rice and cook for 1-2 minutes, stirring occasionally to coat with the flavours in the pot.
Add in the Better Than Bouillonand stir to combine.
Then, add the water and stir to combine. Bring to a boil, once simmering, keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 25-30 minutes or until the rice is cooked through and the broth has slightly reduced.
Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Stir in the fresh dill until combined.
Serve in bowls garnished with fresh ground pepper and a drizzle of olive oil.

#Greece #GreekRecipes #GreekFood #BlueZoneRecipes
#avgolemonosoup #lemonricesoup