Best Youvarlakia Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)



Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) image

Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.

Provided by evelynathens

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb ground beef
1/4 lb ground pork (opt but good)
1 onion, minced
1 garlic clove, minced fine
6 tablespoons raw long-grain white rice
chopped fresh parsley
2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
1 teaspoon dried oregano
salt & freshly ground black pepper
3 eggs
6 cups water or 6 cups stock
1 onion, chopped
2 celery ribs, chopped
2 -3 carrots, sliced
1 zucchini, chopped (about 1 1/2 cups)
1 large potato, cubed
1 lemon, juice of, only
2 tablespoons cornflour

Steps:

  • In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
  • Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
  • In a soup pot, bring the water or stock to boil and add the meatballs.
  • Cook for 20 minutes.
  • Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
  • Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
  • To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
  • While beating all the while, gradually add the lemon juice.
  • Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
  • Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
  • Serve hot, garnished with parsley.
  • Serve this with feta cheese on the side- goes great with the little meatballs.

Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)



Youvarlakia Avgolemono (Lemony Greek Meatball Soup) image

Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken (or ground turkey or beef), very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish
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
1 garlic clove, 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
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
Freshly grated nutmeg, for serving (optional)

Steps:

  • 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.
  • Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  • 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. (Break open a meatball to test it.) Remove pot from heat.
  • 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.
  • Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. 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. 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.) Garnish with nutmeg, if you like, and dill, and serve.

GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)



Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) image

Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.

Provided by Scarlett516

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/3 cup long grain rice, uncooked
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
1 teaspoon dried mint
salt & freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
2 -3 cups chicken stock or 2 -3 cups broth
2 large eggs (at room temperature)
juice, of two strained or three large lemon, strained

Steps:

  • Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
  • Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
  • Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
  • Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
  • Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
  • To make the sauce, beat the eggs in a medium sized bowl until frothy.
  • Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
  • Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
  • Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8

GREEK MEATBALL SOUP | YOUVARLAKIA AVGOLEMONO



Greek Meatball Soup | Youvarlakia Avgolemono image

A delicious winter comfort soup from Greece

Provided by Marilena Leavitt

Categories     Soup

Time 1h

Yield serves 5-6

Number Of Ingredients 15

For the Rice Meatballs
1 lb. lean ground beef
½ cup medium (or short) grain rice
1 small onion, finely grated
½ fresh parsley, minced
3 TBSP. fresh dill, minced
1½ tsp. salt
½ tsp. freshly ground pepper
2 TBSP. olive oil
2 TBSP. water
½ cup of all-purpose flour (for rolling)
For the egg-lemon broth (Avgolemono)
1 whole egg and two egg yolks
3-4 TBSP. lemon juice (one medium lemon) - or more
2 tsp. cornstarch

Steps:

  • In a large bowl, mix the meat, rice, onion, parsley, dill, salt & pepper, olive oil and water. Use your hands so everything is well incorporated. If possible, leave the mixture to rest in the refrigerator for 15 minutes (this will prevent the meatballs from breaking up when boiled.). Form the mixture into about 30-35 meatballs and set them aside.
  • In a small bowl, place the flour and roll each meatball in it, coating each one well.
  • In a large pot, bring 8 cups of water to a boil.
  • Drop the meatballs gently into the water, drizzle with 3 tablespoons of olive oil, sprinkle with ½ teaspoon of salt and simmer, partially covered, for about 30 minutes or until the rice is soft. (The water should be enough to almost cover the meatballs, so add some more hot water if needed.)
  • To prepare the egg-lemon base for the meatball soup, put the egg and the egg yolks into a medium bowl and whisk very well until frothy. (For best results, use a hand held mixer or an immersion blender). Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot soup to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the soup, mix well and bring to a very gentle simmer, over medium-low heat, for just a minute or so, making sure the soup doesn't come to a boil.
  • Remove from the heat. Taste and adjust the seasoning. Serve the soup right away with some crusty bread on the side.

YOUVARLAKIA



Youvarlakia image

Make and share this Youvarlakia recipe from Food.com.

Provided by Millereg

Categories     Rice

Time 1h45m

Yield 5 serving(s)

Number Of Ingredients 22

1 lb ground beef
1/4 lb onion, grated
3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon ground cumin
2 tablespoons minced flat leaf parsley
2 tablespoons finely chopped of fresh mint
1/2 teaspoon freshly ground black pepper
salt, to taste
1/4 cup long-grain rice
4 tablespoons fruity olive oil
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 teaspoon freshly ground cinnamon
1 tablespoon honey
2 lbs tomatoes, skinned,seeded and chopped
salt, to taste
freshly ground black pepper, to taste
4 fluid ounces vegetable broth or 4 fluid ounces water
2 tablespoons minced flat leaf parsley
2 tablespoons finely chopped of fresh mint
1 tablespoon finely chopped fresh basil

Steps:

  • Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt.
  • Rinse, and then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes.
  • Drain, add to the beef, and mix all ingredients well; form small sausage shapes.
  • Heat the oil in a large skillet and fry the meatballs until brown; drain on paper towels.
  • Add the onion to the oil remaining in the pan and fry over gentle heat until translucent.
  • Add the garlic, cinnamon, and honey and stir until caramelized.
  • Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced.
  • Add the vegetable broth and the meatballs; cover and simmer for 30 minutes.
  • Sprinkle with chopped herbs.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beef     #fruit     #rice     #vegetables     #greek     #european     #dinner-party     #heirloom-historical     #holiday-event     #grains     #stove-top     #dietary     #spicy     #gluten-free     #inexpensive     #ground-beef     #free-of-something     #meat     #pasta-rice-and-grains     #taste-mood     #equipment     #4-hours-or-less

Related Topics