Greek Wedding Soup

Think of this soup as a cross between creamy, lemony Greek avgolemono soup and Italian wedding. A little mint in the meatballs gives it a fresh flavor and added Greek touch.

For the meatballs (youvarlakia)

  • 500g lean minced beef (18 ounces)
  • ¼ of a cup long-grain rice (not boiled)
  • ½ cup parsley, finely chopped
  • 1 medium sized onion, finely chopped
  • 1 egg
  • 2 tbsps olive oil
  • ½ carrot, grated (optional)
  • 3 tbsps fresh dill, finely chopped (optional)
  • 1 tsp salt
  • a pinch of coriander
  • freshly ground pepper

For the egg lemon sauce

  • 2 eggs
  • juice of 2 lemons
  • 1 tbsp flour

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