Greek Youvarlakia Avgolemono: Lemon Egg Meatball Soup

On a chilly day, this Greek meatball soup brings a warming meal for six to the table. Youvarlakia Avgolemono combines beef-and-rice meatballs with broth finished by a frothy lemon-and-egg sauce, creating a hearty bite and a bright, thickened broth in every bowl.

Lean ground beef, rinsed white rice, onion, tomato puree, parsley, and mint make the meatballs, with salt and pepper for seasoning. The tomato puree is optional but recommended for added flavor and moisture. Long- or medium-grain rice is usual, though any white rice can stand in. They simmer in water with a chicken bouillon cube, and olive oil joins the pot after the initial boil. Eggs and lemon juice become the final avgolemono sauce.

Bring the broth to a boil before lowering in the meatballs, then watch for froth after the first 10 minutes and remove it if it appears. The egg whites should be fluffy enough to hold their shape before they are combined with beaten yolks. The sauce is frothy before it enters the pot. The key mistake to avoid is adding hot broth without continued beating, which can cook the eggs rather than temper them.

Serve each bowl with additional lemon juice if wanted, as the recipe suggests. After cooling, leftovers go into an airtight container in the refrigerator. Warm them through in a pot over medium to medium-low heat, adding water if the soup has thickened. The meatballs should be warmed right through.