Tuesday, October 26, 2010

Meatball Avgolemono Soup

You will love this recipe from one of my favourite cookbooks, “The Complete Book of Greek Cooking”. It’s hearty, delicious and easy to prepare. Serve it with a nice green salad and a loaf of crusty bread.



1 cup minced onion
1 pound ground beef
1/4 cup raw converted rice
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint
1/4 cup chopped parsley
salt and pepper to taste
1/2 cup flour for coating
5 cups chicken stock

Avgolemono Sauce

2 eggs
2 tablespoons cold water
3 tablespoons fresh lemon juice


Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt, and pepper. Make small meatballs and dip lightly in flour to coat. Bring chicken stock to a boil. Add meatballs and simmer for about 30 minutes. (These can be made ahead of time.) Before serving, reheat broth and meatballs.

Make the Avgolemono Sauce

Beat eggs with water. Add lemon juice slowly, stirring constantly. Add all the hot broth from the meatballs, stirring constantly to avoid curdling. When all the liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs. Cook gently until sauce has thickened. Serve at once in soup bowls.

Yield: 4 servings


(Once again, I forgot to snap a photo of the meal when it’s ready. The picture above is how the meatballs look when they’re ready to be cooked.


  1. So I made this soup once when I was younger, and dang if I didn't overcook the eggs. I had a lovely flavored soup with egg ribbons through it. Ooops.

  2. The sauce can be quite tricky. The secret is to NOT cook the eggs, just to blend them in with the broth. Easier said than done. It can be quite tricky. I grew up with this sauce, so I'm very familiar to it, and how to make it.