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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