Youvarlakia (Greek Meatballs) Avgolemono (in Egg-Lemon Sauce)

This is one of my favourite soups. These days is really cold here, so we enjoyed them even more!

Ingredients (Serves 2)

for the meatballs
250-300 gr. ground pork
1 large onion finely chopped
1 handful parsley finely chopped
1-2 garlic cloves finely chopped
2-3 tbsp white rice
1/4 tsp ground black pepper
1 tsp salt
flour

for the soup
3 tbsp white rice
1 carrot in small cubes
1-2 tbsp olive oil
1/3 tsp. ground black pepper
1 tsp salt

for the egg-lemon sause
juice of 1 lemon
1 egg

How to Make

Kneat well all ingredients for the meatballs (except flour) and leave it for a while in the fridge (about 1 hour). In a pressure cooker or a simple pot put 5 cups water (or chichen broth), and the rest of the soup ingredients except the rice. Let it boil.

Prepare the meatballs in small balls and cover them with flour. When the water starts boiling, put the meatballs in. If necessary, add boiling water to cover the meatballs fully. Close the pressure cooker and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 15 minutes. Alternatively, cook in a pot for about 40 minutes until the meatballs are cooked.
 

When ready, remove the meatballs. In boiling water add the rice and let it cook for 10-15 minutes. Then, turn off the heat and in a large bowl beat well the lemon juice and the egg. Slowly ladle half of the hot broth into theegg-lemon mixture to temper them, whisking constantly. Whisk the egg-lemon mixture into the broth and stir constantly, just long enough to thicken the soup. Add the meatballs. Do not boil. Season to taste with salt and pepper.
 

Find it in Greek here.