Youvarlakia

September 19, 2007 · 11 comments

in beef,greek,healthy,soups and stews

photo updated 2/6/12

Youvarlakia are little Greek meat and rice balls in avgolemono—egg-lemon—sauce. If you’ve ever had avgolemono or “chicken lemon rice” soup, it’s pretty much the same thing but, you know, with meatballs instead of chicken :)

This dish was extremely common when I was growing up. I’m sure we had it every week or two, and I never tired of it. In fact, I think my adoration for it actually grew over the years.

This dish is simple, rustic, and even pretty healthy. You can make this more or less soup-like depending on your preferences. Just reduce or increase the amount of broth accordingly (if you are going to reduce the broth amount by a full cup, I would suggest reducing the eggs and lemon in the avgolemono down to 2 eggs and about 1/3 cup of lemon juice). Personally, I prefer the extra broth not only because it’s incredibly tasty, but because it makes for a lovely pool in which to dip some fresh bread into. Also, the rice will continue absorbing liquid after it’s cooked, so it’s nice to make a little extra sauce for that reason.

It may take a while to get a hang of the tempering (I used to have my husband pour the broth into the beaten eggs while I vigorously stirred, but have no issues doing it on my own now). There shouldn’t be any egg pieces in the sauce when you’re done, but if you have a few, try not to fret –  it happens to the best of us! (The pieces you see in the photos above are actually rogue rice kernels, not scrambled egg pieces. :) )

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{ 9 comments… read them below or add one }

V January 1, 2010 at 12:15 am

I used your recipe to make youvarlakia for the first time, and they turned out fantastic! Thank you for sharing!

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brannyboilsover September 29, 2010 at 6:09 pm

I really want to try this!

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lynette nomicos July 10, 2011 at 7:49 am

I cook it like my mother in law taught me many years ago, with diced potato and then the samne method as in your recipe. This is my families favourite winter meal.

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The Home Cook February 7, 2012 at 8:32 am

This looks great. I’ve been meaning to try the soup but this seems more like a full meal (according to my husband).

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Jessy February 7, 2012 at 8:44 am

This looks amazing. I can’t wait to try it!

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Jessy February 17, 2012 at 7:57 am

Elly- what a fabulous dish! We couldn’t get enough of it! Thank you! :)

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elly February 17, 2012 at 8:02 am

yay! So glad you guys liked it. :)

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Gwen October 28, 2014 at 11:26 pm

Wow! I’ve never seen anything like this, but I suspect I’d be a big fan. Does the soup reheat well, given the eggs in the mix? Since I’m cooking for one, I’m beholden to foods that can be eaten throughout the week… Thanks!

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elly October 29, 2014 at 8:44 am

Gwen, I personally love the leftovers! If you temper the eggs properly, everything should be combined well so when it’s reheating the texture should be the same. We actually just had this last week and both the kids and I enjoyed the leftovers. :)

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