Greek meatballs soup recipe (Youvarlakia avgolemono) Written by Me To Mati Published on June 25, 2019 in Meat, AppetizersTranslate to English Greek Share641TweetPinYumWhatsAppEmail641 SharesJump to RecipePrint Recipe Pin Print Greek meatballs soup recipe (Youvarlakia avgolemono)5 from 1 vote Recipe by Me To Mati #passionfood Course: Main, Appetizers, SoupsCuisine: GreekDifficulty: MediumServings8servingsPrep time20minutesCooking time1hour A hearty and delicious tangy lemon sauce meatball winter soup. A guaranteed winner with everyone.iNGREDIENTSSoup ingredients lamb shanks (2 pieces) 1 onion (halved)1 teaspoon chilli (finely chopped) 3 carrots (finely chopped) 1 sweet potato (cubed chopped) 1 leek (finely chopped) spring onion (bunch – finely chopped) spinach (bunch – finely chopped) 1 red pepper (finely chopped)Meatball Ingredients600 grams beef mince parsley (1 cup – finely chopped) onion (1 cup – finely chopped) 4 garlic fresh cloves (finely chopped)1 teaspoon salt (to taste)1 cup rice (medium grain)Egg & lemon sauce (Avgolemono) 2 eggs (whites & yolks separated) salt (to taste)3 tablespoons water 3 lemons (juice only)InstructionsWash and chop all vegetables and herbs, setting aside.Rinse lamb shanks, removing any blood.Add lamb shanks to a large pot filled with water and cover pot, bringing to boil.Discard boiled water and add fresh water to the large pot, adding 1 onion (halved) covering the pot, bring to simmer point.Add chilli and celery, stirring ingredients thoroughly and covering the pot, bringing to boil.Uncover the pot and add carrots, sweet potato, leek, spring onion, spinach and red pepper.Stir ingredients thoroughly and cover the pot, bringing to boil.Prepare meatballs by combining parsley, onion, garlic, salt and rice to beef mince. Mix though meatball ingredients, combining mixture and roll into a medium size ball shape.Gently add meatballs into soup, allow to cook through for approximately 20 minutes. Remove 1 cup of soup liquid setting aside.Separate egg whites and yolks.Beat egg whites thoroughly, adding 1 teaspoon salt and 3 tablespoons water.Add egg yolks and half of the lemon juice squeezed continuing the mixing process.Slowly introduce half of the pot liquid and the rest of the lemon juice whilst continuing the mixing process.Stop the mixing process and slowly add pot liquid to the lemon sauce mixture, stirring the mixture.Slowly add the mixture into the pot, continuously stirring through as to combine all ingredients.Recipe Video NotesServed with additional lemon wedges.Did you make this recipe?Tag @me_to_mati on InstagramLike this recipe?Follow us @me_to_mati on PinterestLove our recipes?Like us on Facebook Similar recipes you may like Greek meatballs with beef mince recipe ( Keftedakia recipe ) Greek fish soup recipe (Psarosoupa) Lamb fricassee with egg and lemon sauce (Avgolemono) recipe Roasted pumpkin soup recipeShare641TweetPinYumWhatsAppEmail641 SharesDon't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email addressGive it a try. You can unsubscribe at any time.Thanks for subscribing!