GIOUVARLAKIA

This is one of my favorite soups ever. George normally makes me Avgolemono (which is basically the same thing but minus the meatballs). My kids love meatballs so George made this especially for them!

This soup is perfect for the winter or summer as it's slightly creamy but has a refreshing lemony twist to it! I love it. Below I am sharing how George made this soup! Full disclosure, it's a bit of a process but totally worth it!

For the meatballs (youvarlakia)

• 1.5lbs of ground beef

• 1 tablespoon of lemon zest

• 2 bay leaves

• 1.5 liters of chicken broth

• ¼ of a cup uncooked long-grain rice

• ½ cup parsley, finely chopped

• 1 garlic clove minced

• 1 medium sized onion, finely chopped

• 1 egg

• 2 tablespoonss olive oil

• 3 tablespoons fresh dill, finely chopped (optional)

• 1 teaspoon salt

• 1 tablespoon of freshly chopped mint

• 1/2 teaspoon of coriander

• freshly ground pepper

For the egg lemon sauce (Avgolemono)

• 2 eggs

• juice of 2 lemons

Instructions

1. To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl (not the bay leaves), knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. Form the meatballs (youvarlakia) and set them aside.

2. Pour into a large pan 2 ½ cups of chicken broth and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water with the bay leaves, put the lid back on and cook for 20-25 minutes. (The broth should be enough to cover the meatballs, so add some more warm broth if needed)

3. To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.

4. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm not boiling.

5. Serve in a pretty bowl and garnish with parsley.

6. ProTip: Do not cover the soup until it's completely cooled down otherwise it will curdle!

Can't wait for you to try this delicious soup!!

Xo,

Mimi