Description
Tender Greek meatballs simmered in a comforting lemon-egg sauce (avgolemono), creating a cozy and flavorful traditional dish.
Ingredients
Units
Scale
- 1 lb ground beef (or a mix of beef and pork)
- 1 small onion, finely grated
- 1/4 cup arborio rice (uncooked)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 egg
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Instructions
- In a bowl, combine the ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- In a large pot, bring the chicken broth and olive oil to a gentle boil.
- Add the meatballs to the simmering broth, reduce heat, cover, and cook for about 25–30 minutes until the rice inside the meatballs is tender.
- In a separate bowl, whisk the 2 eggs. Slowly add the lemon juice while whisking.
- Temper the egg-lemon mixture by slowly adding a ladle of hot broth while whisking constantly.
- Pour the tempered mixture back into the pot, stirring gently. Do not boil after adding the eggs.
- Season with additional salt and pepper to taste and serve warm.
Notes
- Do not boil the soup once the egg mixture is added to prevent curdling.
- You can substitute part of the broth with water for a lighter flavor.
- Using a mix of beef and pork creates softer, more flavorful meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 140mg