This traditional Greek soup also called “youvarlakia” is made with rice meatballs and finished off with a lemony egg sauce known as ‘’avgolemono’’.
Mix the minced meat, the chopped onion, the parsley, the rice, the oil, salt, pepper in a bowl and knead for a minute or two. Let the mixture stay in the refrigerator for an hour and then shape small meatballs (about the size of walnuts). Flour the meatballs and set them aside.
Fill a big pot with 1.5 litre of water, add a tablespoon of olive oil, the bay leaves and the allspice. Bring the water to boil. Gently start dropping the meatballs into the pot. When the water starts boiling again, add the potatoes and carrots.
Let the soup simmer for about an hour keeping the lid on the pot. Add the rest of olive oil towards the end of the cooking time.
Beat (manually or with the immersion blender) the eggs, the lemon juice, salt and pepper. Slowly add plenty of the boiling meatball broth, while constantly mixing the sauce. Turn off the kitchen plate. Slowly pour the egg and lemon sauce into the soup and start shaking the pot to avoid curdling (avoid stirring the soup with a spoon). The soup will gradually thicken. Set the soup aside and taste for additional salt or pepper. Your meatballs avgolemono “youvarlakia” are ready to serve!
Reheat the leftover soup without bringing to boil or otherwise the soup will curdle.
Enjoy your meatballs “youvarlakia” soup!