Yiouverlakia avgolemono and tomato
Youverlakia with avgolemono and tomato is the perfect Greek soup for chilly weather!
Servings: 6 servings
Equipment
Ingredients
For the meat mixture:
- 225 grams ground pork
- 225 grams ground veal
- 1 medium onion, grated
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- 1 large egg, beaten
- 1 tbsp flour
- 1/4 cup freshly squeezed lemon juice
- 1/2 tbsp salt
- 1/4 teaspoon black pepper
- 1/2 cup carolina rice, or any other long grain rice
- 1 cup all-purpose flour, for coating the youverlakia
For the assembly:
- 6 cups water
- 3/4 cup tomato sauce, or juice
- 1/4 cup Greek olive oil
- 1 tbsp carolina rice, or another long grain rice
For the avgolemono sauce:
- 2 large eggs, separated
- 1/4 cup freshly squeezed lemon juice
Instructions
- Place your rice in a bowl and cover with cold water. Soak for a 3 - 4 hours and then drain and rinse before using. If you dont' have time to soak your rice, rince it several times in cold running water.1/2 cup carolina rice, or any other long grain rice
- In a large bowl combine the ground pork and veal, the grated onion, parsley, olive oil, egg, flour, lemon juice, salt, pepper and drained rice, which you should rinse first. Allow the meat mixture to sit for at least 30 minutes or up to several hours in the refrigerator.225 grams ground pork, 225 grams ground veal, 1 medium onion, grated, 1 tbsp chopped parsley, 1 tbsp olive oil, 1 large egg, beaten, 1 tbsp flour, 1/4 cup freshly squeezed lemon juice, 1/2 tbsp salt, 1/4 teaspoon black pepper
- Prepare your yiouvarlakia. Take about one tablespoon of the mixture and form a compact ball. Roll it in the flour to coat it lightly and set aside. Continue until all the meat mixture is used.1 cup all-purpose flour, for coating the youverlakia
- In a large pot combine 6 cups water, 3/4 cup tomato juice, 1/4 cup olive oil, 1 tablespoon of rice and bring to a boil. Reduce heat to medium and gently add the yiouvarlakia. Cook, covered, for about 30 to 35 minutes. Remove from heat and, if your soup does not seem to have much liquid in it, add about 1/2 to 1 cup of boiling water. Remove 1 cup of stock and set aside. Immediately start making your avgolemono.6 cups water, 3/4 cup tomato sauce, or juice, 1/4 cup Greek olive oil, 1 tbsp carolina rice, or another long grain rice
- Separate eggs. Using a hand held mixer, or a fork, beat egg whites until frothy (you will NOT create soft peaks…that’s okay). Once the egg whites are frothy and foamy, add the egg yolks. Continue beating. Then, add the lemon juice. Beat together until combined and then slowly stream in the cup of stock that you had set aside, and which should have cooled so that it is warm but not hot. Continue to beat the egg / lemon mixture until all of the stock has been incorporated.2 large eggs, separated, 1/4 cup freshly squeezed lemon juice
- Take this egg / lemon mixture and pour it slowly into the soup, stirring well, but being careful not to break apart your yiouvarlakia. It may be easier to shake your pot gently.
- Serve immediately and Enjoy!