in Greece

Egg-lemon soup with meatballs

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Ingredients for 5 servings:

  • ½ kg minced meat
  • ½ cup oil
  • 1 cup rice
  • 1 egg(s)
  • 1 onion(s), finely chopped
  • Parsley, finely chopped
  • salt and pepper
  • 2 eggs
  • 1 lemon(s), the juice
  • some flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Youverlakia Soupa Avgolemono

Combine all the ingredients for the meatballs, except the oil, in a large bowl and knead thoroughly. Form the meatballs into balls and place them in a saucepan. Cover with water and oil. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Once cooked, add the egg and lemon sauce. Egg and lemon sauce: Beat the 2 eggs with the lemon juice and flour in a bowl. Gradually add the stock while continuing to beat. Pour the egg and lemon sauce over the food. Note: Remove the pan from the heat before pouring the lemon and egg sauce over the food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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