Happy Fall! I am so happy Fall season is here for many reasons but 1 is that I am very much looking forward to making my Greek soups. I absolutely love youverlakia on a cold day. This is the perfect soup if you are craving meatballs and an egg-lemon sauce.
Typically this soup is made with minced beef but I tried using turkey meat a few years ago and we all enjoyed.
I added spinach to my soup this time for a slightly different flavor, and everyone loved it! (You can most certainly add any vegetables you like as well.)
I hope you enjoy making this!
Youvarlakia with Turkey Meat~ Γιουβαρλάκια από Κιμά Γαλοπούλας
-3 cups chicken broth
-1/2 cup all-purpose flour
-1 pinch fresh oregano
-1 pinch cumin
-1 large egg
-1 TB fresh anise, finely chopped
-2 TB fresh dill, finely chopped
-2 TB fresh parsley, finely chopped
-2 garlic cloves, chopped
-1 white onion, finely chopped
-1/3 cup rice (uncooked)
-1 lb. ground turkey/ beef
-4 lemons (juice)
-3 large eggs
In a large bowl, combine meat, rice, onion, garlic, cumin, dill, anise, parsley, salt, pepper, and egg.
Place flour on a plate, form meatballs in your hand and gently roll into the flour.
Place the meatballs in a large pot and pour the chicken broth over them.
Bring to a boil. Cover and simmer for about 40 minutes. In the meantime prepare the avgolemono.
In a large bowl add the eggs and whisk until nice and frothy. Add the lemon juice, and season with salt and pepper.
The meatballs should be ready by now, so prepare to combine the avgolemono with the meatballs.
Take two half cups of hot broth and quickly whisk the broth into the avgolemono sauce. Be sure to do this quickly as the eggs can curdle if you don’t. Add the avgolemono mixture to the meatballs and mix to combine. Serve warm with fresh chopped dill.
PS: You can find this recipe along with many others from my first cookbook “Back To My Roots” available on Amazon.