Youvarlakia Avgolemono (Lemony Chicken Meatball Soup)

Name: How to cook Youvarlakia Avgolemono (Lemony Chicken Meatball Soup) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Ricardo

Youvarlakia Avgolemono (Lemony Chicken Meatball Soup)

Yes, it’s a soup, but the lemon makes it ideal for any season, especially summer.

Ingredient

Food ration :

4 people

Cooking time :

1 hour

1 pound

ground chicken (or ground turkey or beef), very cold

3/4 cup

chopped fresh dill, plus more for garnish

1/2 cup

grated yellow onion (from about 1 small onion)

1/4 cup

grated carrot (from about 1 small carrot)

1/4 cup

uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained

garlic clove, finely grated, pushed through a garlic press, or minced

1 teaspoon

fine sea salt, plus more as needed

1/2 teaspoon

freshly ground black pepper, plus more as needed

1/2 teaspoon

large eggs, at room temperature

1/3 cup

fresh lemon juice (from about 2 lemons)

Cooking instructions

* Step 1

In a large mixing bowl, combine ground chicken, ¼ cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined. It helps if you oil your hands.

* Step 2

Gently form (with oiled hands) the mixture into 24 meatballs, each about 1¼ inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.

* Step 3

In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about ½ inch. If not, add a little water. Simmer gently, partially covered, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.

* Step 4

In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.

* Step 5

Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky.

* Step 6

Remove from heat, stir in remaining ½ cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.