Greek cuisine · Soups & Stews

Youvarlakia

Tender beef and rice meatballs poach gently in broth and are bound into a silky finish with egg-lemon sauce.

Ingredients · for 4 servings

• 500 g ground beef
• 100 g rice
• 1 onion
• 1/2 bunch parsley
• 1 tbsp dried mint
• 3 eggs
• 1.2 l vegetable broth
• 2 lemons
• 2 tbsp olive oil
• 1 tbsp cornstarch
• Salt, pepper

Instructions

1. Finely grate the onion, chop the parsley, and knead both with the ground beef, uncooked rice, 1 egg, the mint, salt, and pepper for 3 min. into a smooth mixture.
2. With damp hands, shape into about 24 walnut-sized balls and chill for 15 min. so they hold together while cooking.
3. Bring the vegetable broth to a boil with the olive oil, slide in the meatballs one by one, and simmer covered over low heat for 35 min. – the broth must not boil hard.
4. For the avgolemono, whisk the remaining 2 eggs with the lemon juice and the cornstarch until pale and frothy.
5. Remove the pot from the heat and pour in hot broth ladle by ladle while stirring constantly into the egg mixture, then stir everything back into the pot and let it thicken for 2 min. without further boiling.
6. Serve immediately in deep bowls, pepper generously, and garnish with a lemon wedge.