This Avgolemono soup is lemon in color, velvety smooth and bright

Of all the ways to enjoy meatballs, you can say they’re at their best in the broth.

There’s nothing wrong with Spaghetti and red sauce, miso and Ritz crackersor any of the 45 million or so other meatball variations that exist.

Simply shoveling a piece of meatballs – whether they’re as small as a marble or the size of a baseball – in a steaming soup feels incredibly light in a calm, orderly way, as opposed to chaotic. chaos and fun extra.

This lemon-colored Greek meatball soup, the riff on youvarlakia avgolemono, looks especially quiet in the pot. Yet every scoop vibrates with flavor: the brightness of citrus and cumin, the strength of the chicken stock, the silky fatness of the egg yolks.

In the United States, we tend to think of avgolemono as a soup made with pieces of chicken and grains of rice. However, in Greece, adding meatballs to the broth is just as traditional. This recipe substitutes ground chicken for regular beef, making the whole dish a little lighter. Ground turkey works the same way.

As always when you make meatballs, lightly touching them with your hands will help prevent them from becoming mushy. This is because the more you knead and press the ground meat, the more the meat will stick together. Although vigorous kneading is essential for some recipes (such as barbecuewhen you want the meat to stick to the skewers so it doesn’t fall into the fire), that’s the enemy of the soft, spongy meatballs that float beautifully in the broth.

Here’s another tip: Chill the meatballs thoroughly before adding them to the boiling liquid to help keep them from breaking. You can even make the meatballs a few days in advance, storing in the refrigerator until ready to make soup.

But don’t try to make the avgolemono mixture much in advance. The delicate emulsion of egg and lemon may separate as the mixture blends. It is best to whisk together, then pour directly into the broth just before serving. This emulsion also means leftovers don’t coagulate well.

If you’re looking to add veggies to the pot, you can sauté some baby spinach (or other tender greens) for about five minutes before adding the avgolemono mixture. This also gives the greens a chance to soften without any risk of freezing. Because while the versatile meatballs can withstand the heat, being careful with your avgolemono is what guarantees the best, most elegant broth.

Cooking recipe: Youvarlakia Avgolemono (Greek Lemony Meatball Soup) This Avgolemono soup is lemon in color, velvety smooth and bright

Fry Electronics Team

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