GREEK MEATBALL SOUP – YOUVARLAKIA AVGOLEMONO

500g beef mince

2 tbsp of Extra Virgin Olive Oil

1 medium onion, grated

2 cloves of garlic, crushed

80 gr of medium grain rice or barley

Small bunch of parsley, chopped

1 tbsp of butter

1 carrot

1 stalk of celery

Salt and pepper to taste

1 egg

Boiling water, enough to cover

For the avgolemono sauce

2 eggs, beaten

Juice of 1 lemon

Try adding dill instead of parsley as they do in various areas in Greece.

1. Grate your onion, finely chop your parsley and mash the garlic cloves through the press if you have one, or grate it finely.
2. In a large bowl, mix the mince meat with the herbs, extra virgin olive oil, salt and pepper to taste, rice or barley and one lightly beaten egg.
3. Form the mixture into walnut sized balls. Lay the balls in a plate and set aside.
4. In a large pot, melt the butter and give your youvarlakia a quick browning to keep them firm for cooking. When it starts sizzling add the youvarlakia. Sauté for 2’-3’ and then give the pot a gentle shake to sauté the balls on the other side for another 2’-3’.
5. Turn the heat down and gently pour boiling water to cover the balls, followed by the carrots and celery sticks (if you are using).
6. Cover loosely and simmer for 20’-30. Then turn off the heat and remove the pot from the hob.
7. To make the avgolemono sauce, start beating the eggs lightly In a bowl or deep plate.
8. Take a ladleful (or two) from the stock and slowly add it to the eggs; keep beating gently while the stock is being added, then slowly mix the lemon juice.
9. Pour the avgolemono back into the pot. Lift the pot and shake gently in a circular motion to help the avgolemono mix with the remaining broth and cover the youvarlakia. At this stage you can return the pot to the heat and heat very gently for a few of minutes.
10. Ideally, serve immediately with a bit of freshly chopped parsley and freshly ground pepper.