Youvarelakia Soupa Avgolemono Meat Rice Soup Recipes

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.

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.

Steps:

• In a large bowl, combine the meat, grated 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 balls and set aside.
• In a soup pot, bring the water or stock to boil with the chopped onion, salt and pepper to taste.
• Lower the heat and add the meat-rice balls.
• Simmer, covered, for 30 minutes, then remove from the heat.
• To prepare avgolemono, beat the two remaining eggs for 2 minutes.
• Continuing to beat, gradually add the lemon juice.
• Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added.
• Add to the soup and heat, being careful not to let it boil.
• Serve hot, garnished with parsley.
• Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups.

Steps:

• Bring chicken broth to a boil.
• Add the carrots, celery, onion and rice. Simmer until rice and vegetables are tender, about 20 minutes.
• Remove from heat. Set aside.
• In medium bowl, beat lemon juice and eggs; slowly add some of the hot broth to the egg mixture beating steadily to temper it. Gradually whisk the egg mixture back into the hot soup.
• Cook over minimum heat, without boiling, until soup thickens, about 5 minutes.
• DO NOT BOIL soup after adding the eggs.

Steps:

• Bring broth to boil in saucepan, and add rice or orzo.
• Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
• While the rice cooks, lightly beat the eggs and the lemon juice together.
• Remove the broth from heat.
• Slowly mix about one cup of the hot broth into egg-lemon mixture.
• Add to the soup gradually while stirring.
• Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
• Serve.

Steps:

• Boil broth, add orzo and simmer until tender; 20 minutes.
• (Meanwhile, cut lemons and squeeze; reserving the juice.).
• Whip (egg) whites until medium peaks (form), add (egg) yolks beating continuously, add (lemon) juice beating (continuously).
• Temper eggs with 2 cups broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs.
• Add egg mixture back to remaining broth -- When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.
• Add black pepper to taste.
• Serve.
• (Optional: Garnish with thinly sliced lemon.).