Youvarlakia avgolemono

Yield:5-7 servings


For the meatballs

  • 1.5 lb  ground beef or pork, or a mix of the two
  • 1  egg
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 4 tbsp parsley, finely chopped
  • 3 tbsp fresh dill, finely chopped
  • 1 tbsp dried oregano
  • 5 tbsp uncooked long grain rice
  •  salt, pepper to taste

For the broth

  • 6 cups water or stock
  • 1/2 cup ACAIA or Aeolian Olive extra virgin olive oil
  • 2  carrots, sliced
  • 2 potatoes, cut into cubes
  •  salt, pepper to taste

For the avgolemono

  • 3 eggs
  •  juice of 2 or 3 lemons
  • 2 tbsp cornstarch


  • In a large bowl combine all the meatball ingredients, and when well mixed, shape into balls the size of walnuts.
  • In a large pot, bring the water or stock with ACAIA extra virgin olive oil to a boil, and carefully add the meatballs with a spoon. Add carrots, potatoes, salt and pepper. Lower heat and simmer for approximately 30 minutes. Remove from heat.
  • To prepare the avgolemono, beat the two eggs, and gradually add the lemon juice while beating. Continuing to beat, add ½ cup of the broth and then the cornstarch, and mix well.
  • Pour the avgolemono into the soup and heat; stir gently until the broth is thickened.