Lemony Greek Meatball Soup (Youvarlakia Avgolemono)

My mom and I absolutely love Greek avgolemono soup. Recently, I made this meatball version when she was visiting. Springtime in a bowl! Light, bright and fresh.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used homemade stock and modified the method.

Yield: Serves 4

  • 1 pound ground chicken, ground turkey, or beef, very cold
  • 3/4 cup chopped fresh dill or parsley, plus more for garnish, divided
  • 1/2 cup grated yellow onion (from about 1 small onion)
  • 1/4 cup grated carrot (from about 1 carrot)
  • 1/4 cup uncooked long-grain rice, such as Basmati or Carolina, well rinsed and drained
  • 2 garlic cloves, finely grated, pushed through a garlic press, or minced
  • 1 teaspoon fine sea salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1/2 teaspoon finely grated lemon zest
  • 6 cups chicken stock (I used 4 cups homemade turkey stock + 2 cups chicken stock)
  • 2 large eggs, at room temperature
  • 1/3 cup fresh lemon juice (from about 2 lemons)
  • freshly grated nutmeg, for serving, optional
  1. In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
  2. Gently form the mixture into 24 to 30 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. (I used a cookie scoop to evenly ration the meat mixture.)
  3. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  4. In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (You can break open a meatball to test it.) Remove pot from heat.
  5. In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
  6. Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs.
  7. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky.
  8. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.)
  9. Garnish with nutmeg, if you like, and dill, and serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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