…and more soup!


Youvarlakia Avgolemono Soup

Most avgolemono soups are made with chicken and rice; however, youvarlakia (little barrels) soup is made with ground beef. Satisfying, lemony, and exactly what Greek mothers and grandmothers will make you if you’re feeling a bit puny on a cold day. (avgo=egg and lemoni=lemon)

1 1/2 lb. hamburger
1/2 cup uncooked white rice (6-8 TBL)
1 minced onion
2 TBL chopped parsley
2-3 cloves minced garlic
2 TBL fresh or dried mint or dill, not both
1 egg
salt and pepper
Mix well. Bring to boil about 6-8 cups water (for added flavor, make 2 of those cups canned chicken broth). Form the meat mixture into balls about the size of a walnut and drop into the boiling broth. Cover and simmer for about 30 minutes. Remove from heat.
Whisk 3 eggs and the juice of 3 lemons in a bowl. Lick your lips and prepare to make a “kissing” sound as you sloooooooowly ladle in the hot liquid while you whisk furiously–usually about 3-4 ladles-full. Continue until the egg-lemon mixture is as hot as the pot of meatballs. Your eggs will surely curdle if you don’t apply that sound. It’s even best to bring in other family members, especially the children, to stand beside you and make this happen.
Then pour the egg-lemon mixture back into the pot, cover, and let the flavors blend and work their magic for a few minutes. Serve with crusty bread, feta cheese, and a smile that you’ve done all you could to make your loved ones feel better (it’s called guilt). Poor things.
This entry was posted in food, greece, greek, soup. Bookmark the permalink.