Yiouvarlakia with avgolemono
Meatballs with rice served in an egg lemon (avgolemono) sauce.
Servings: 6 people
Equipment
Ingredients
For the meatballs:
- 225 grams ground pork
- 225 grams ground veal
- 1 medium onion, grated (about 6 tablespoons)
- 1 tbsp chopped parsley
- 1 tbsp (15 mL) olive oil
- 1 large egg, beaten
- 1 tbsp flour
- 1/4 cup (60 mL) freshly squeezed lemon juice
- 1/2 tbsp salt
- 1/4 teaspoon ground black pepper
- 1/2 cup long grain rice
For assembly, and cooking:
- 1 cup (150 grams) all-purpose flour for coating the yourvarlakia
- 6 cups (48 fl oz) water
- 1/4 cup (60 mL) olive oil
- 1 tbsp long grain rice
For the avgolemono:
- 2 large eggs, separated
- 1/4 cup (60 mL) freshly squeezed lemon juice
Instructions
- In a large bowl combine the ground pork and veal, the grated onion, parsley, 1 tablespoon olive oil, one beaten egg, 1 tablespoon flour, 1/4 cup lemon juice, salt, pepper and 1/2 cup rice, which you should rinse first. Allow the meat mixture to sit for at least 30 minutes or up to several hours in the refrigerator.
- Prepare your yiouvarlakia. Take about one tablespoon of the mixture and form a compact ball. Roll it in the flour to coat it lightly and set aside. Continue until all the meat mixture is used.
- In a large pot combine 6 cups water, 1/4 cup olive oil, 1 tablespoon of rice and bring to a boil. Reduce heat to medium and gently add the yiouvarlakia. Cook, covered, for about 30 to 35 minutes. Remove from heat and, if your soup does not seem to have much liquid in it, add about 1/2 to 1 cup of boiling water. Remove 1 cup of stock and set aside. Immediately start making your avgolemono.
- Separate eggs. Using a hand held mixer, or a fork, beat egg whites until frothy (you will NOT create soft peaks…that’s okay). Once the egg whites are frothy and foamy, add the egg yolks. Continue beating. Then, add the lemon juice. Beat together until combined and then slowly stream in the cup of stock that you had set aside, and which should have cooled so that it is warm but not hot. Continue to beat the egg / lemon mixture until all of the stock has been incorporated.
- Take this egg / lemon mixture and pour it slowly into the soup, stirring well, but being careful not to break apart your yiouvarlakia. It may be easier to shake your pot gently.
- Serve immediately.
- Enjoy!