Meatballs in Egg and Lemon Broth: Youvarlakia Avgolemono

TOTAL TIME: 32 min
Prep: 20 min
Inactive Prep: --
Cook: 12 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 tablespoons finely chopped parsley leaves
  • 2 3/4 teaspoons salt
  • 1/2 teaspoon plus a pinch of freshly ground black pepper
  • 6 tablespoons lemon juice
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a mixing bowl combine the beef, rice, 2 eggs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix well. Portion into heaping 1 1/2 to 2 tablespoon portions and, using your hands, shape into balls. Add 6 cups of water to a large saucepan or Dutch oven and add 1 1/2 teaspoons of salt. Bring to a low boil, then add the meatballs, one by one, and simmer until the meat is cooked through, about 10 minutes. Using a slotted spoon, remove the meatballs from the cooking liquid and set aside, covered, to keep warm. Strain the cooking liquid through a fine mesh sieve and return the cooking liquid to the saucepan and keep warm over a low fire.

In a small bowl whisk the egg yolks until smooth. Add the lemon juice and whisk to combine. Slowly add 1 cup of the hot liquid to the egg-lemon mixture, whisking to combine. Slowly whisk this mixture into the remaining hot liquid in the saucepan; do not allow to boil or the sauce will curdle. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. (The liquid will still be brothy.) Add the remaining 1/4 teaspoon of salt and a pinch of black pepper, return the meatballs to the broth, and serve immediately, in shallow soup bowls, garnished with the remaining parsley.

Note: Meatballs prepared in this manner may be served either as a soup or as a main course. The proportions in this recipe result in a brothy sauce appropriate for soup consistency. However, if a thicker sauce is desired, the sauce may be thickened by addition of 1 or more egg yolks and more lemon juice may be added, to taste, as necessary.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.