Youvarlakia Avgolemono (Lemony Chicken Meatball Soup). Gently mix with your hands until well combined. The method is used in many Greek recipes, most famously the eponymous Avgolemono Greek Lemon Chicken Soup. This is a hearty and delicious dish, perfect for a cold winter's day!
However, you can also swap the chicken and use turkey, beef, or lamb. In fact, the traditional version of this soup would be made with beef or lamb. Olive oil Eggs: Used in the avgolemono sauce.
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, youvarlakia avgolemono (lemony chicken meatball soup). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Gently mix with your hands until well combined. The method is used in many Greek recipes, most famously the eponymous Avgolemono Greek Lemon Chicken Soup. This is a hearty and delicious dish, perfect for a cold winter's day!
To get started with this particular recipe, we must prepare a few components. You can cook youvarlakia avgolemono (lemony chicken meatball soup) using 0 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Youvarlakia Avgolemono (Lemony Chicken Meatball Soup):
Lemon juice: Used in the avgolemono sauce. Make the meatballs: Start by forming the meatballs. Add all of the meatball ingredients to a mixing bowl and mix to combine. Bring the broth to a boil… Using a slotted spoon (or "spider" in my case), gently add the meatballs into the pot.
Steps to make Youvarlakia Avgolemono (Lemony Chicken Meatball Soup):
- Step 1 In a large mixing bowl, combine ground chicken, ¼ cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. It helps if you oil your hands..
- Step 2 Gently form (with oiled hands) the mixture into 24 meatballs, each about 1¼ 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..
- Step 3 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 ½ inch. If not, add a little water. Simmer gently, partially covered, 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..
- Step 4 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..
- Step 5 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..
- Step 6 Remove from heat, stir in remaining ½ 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..
Using a ladle, take a spoonful of the soup and start pouring it into the eggs (tiny drops at a time. Roll the meatballs out into golf ball sized balls and place in a large dish. Gently mix with your hands until well combined. The soup broth is often thickened with avgolemono, a creamy lemon flavoured egg sauce. This authentic Greek Meatball Soup is a heart warming comfort food often served in the winter on a cold day.
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