Greek Lemon Chicken Soup (Youvarlakia Avgolemono)
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5
20 reviews
Excellent
Greek Lemon Chicken Soup (Youvarlakia Avgolemono)
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Greek Lemon Chicken Soup, known as Youvarlakia Avgolemono, is a hearty soup featuring chicken meatballs with rice simmered in a lemony broth thickened with eggs. The use of fresh and dried dill adds a delicate herbal note. This soup offers a tender texture from the meatballs combined with the smooth, slightly tangy avgolemono sauce, making it a comforting choice when a flavorful, protein-rich soup is desired.
Description
Greek Lemon Chicken Soup (Youvarlakia Avgolemono) combines ground chicken meatballs blended with short grain rice, onion, and dill, which are cooked gently in a chicken-flavored broth. The broth is prepared with chicken base, olive oil, and dried dill, providing a savory background. The soup is finished by whisking in an avgolemono sauce made from lemon juice, egg yolks, and whipped egg whites that add a creamy texture and bright citrus flavor. The rice in the meatballs cooks through during the simmering step, ensuring a tender bite.
The soup yields a balance of warming, hearty elements and a fresh acidic note from the lemon. The meatballs offer a soft texture contrasted by the silky egg-lemon sauce, making for a cohesive dish. The dill complements the flavors subtly without overpowering the chicken and lemon.
This soup serves as a filling main on colder days or when comfort food with a fresh twist is needed. It pairs well with simple breads or a light salad to complete the meal. The preparation involves shaping meatballs and careful whisking of eggs to avoid curdling, making the final texture smooth and appealing.
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Ingredients
For the soup broth
- 10 cups water
- 3 tbsp chicken base Better Than Bouillon, roasted flavor
- 1 tbsp olive oil
- 1/2 tbsp dill dried
For the meatballs
- 675-700 g ground chicken
- 3/4 cup short grain rice
- 1 yellow onion diced
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp dill minced, fresh
For the avgolemono
- 3 lemon juiced, plural
- 3 egg seperate whites from yolks
- 1 cup Better Than Bouillon Roasted Chicken Base used as stock from the soup
Variation: Deconstructed Greek Lemon Chicken Meatball Soup
- 1 tbsp extra virgin olive oil
- 1 red onion large, finely diced
- 3 garlic cloves, minced
- 450 grams ground chicken
- 1 bay leaf
- 1 lemon zest long strand
- 3/4 cup short grain rice
- 2 tbsp Better Than Bouillon Organic Roasted Chicken Base
- 8 cups water
- 1/4 cup dill fresh, chopped
- 3 egg separate whites and yolks
- 3 lemon juiced
- 1 cup soup broth
- salt for garnish
- black pepper
- olive oil
Instructions
- Make the broth: Add to a large pot, the water, Better Than Bouillon Organic Roasted Chicken Base, olive oil and dried dill. Stir together and bring to a boil over high heat.
- While you're waiting for the water to boil, make the meatballs. Combine the ground chicken, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
- Shape into large meatballs, dividing mixture to make about 20-22 meatballs.
- Once the broth is boiling, add the meatballs and keep over the high heat until simmering. Then turn to medium low, keep at a simmer with a lid on the pot most of the way for 30-40 minutes until the meatballs and rice in the meatballs are cooked through.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock, no meatballs).
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Serve in bowls topped with fresh dill and a drizzle of olive oil.
Variation: Deconstructed Greek Lemon Chicken Meatball Soup
- To a large soup pot add the olive oil over medium heat. When the pot is warm, add the diced onion. Cook for 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook 1-2 minutes until fragrant.
- Add the ground chicken and cook, breaking it up into small pieces, until browned.
- Stir in the strand of lemon zest, bayleaf and rice and cook for 1-2 minutes, stirring occasionally to coat with the flavours in the pot.
- Add in the Better Than Bouillon Organic (or non) Roasted Chicken Base and stir to combine.
- Then, add the water and stir to combine. Bring to a boil, once simmering, keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 25-30 minutes or until the rice is cooked through and the broth has slightly reduced.
- Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
- Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined. Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
- Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired! Stir in the fresh dill until combined.
- Serve in bowls garnished with fresh ground pepper and a drizzle of olive oil.
Notes
- Use fresh dill in the meatballs and dried dill for the broth for balanced herbal notes.
- Simmer the meatballs gently to ensure the rice cooks fully and the texture remains tender.
- Whisk egg whites until stiff peaks form before folding in lemon juice and yolks to make a smooth avgolemono.
- Serve the soup warm, and avoid boiling after adding avgolemono to prevent curdling.
Nutrition Information
Show Details
Calories
583kcal
(29%)
Carbohydrates
47.6g
(16%)
Protein
38.2g
(76%)
Fat
28.6g
(44%)
Saturated Fat
6.7g
(34%)
Polyunsaturated Fat
4.5g
(26%)
Monounsaturated Fat
15.1g
(76%)
Trans Fat
0.1g
(5%)
Cholesterol
285mg
(95%)
Sodium
1072.5mg
(45%)
Fiber
1.5g
(6%)
Sugar
6.6g
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 47.6g | 16% |
| Protein | 38.2g | 76% |
| Fat | 28.6g | 44% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 4.5g | 26% |
| Monounsaturated Fat | 15.1g | 76% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 285mg | 95% |
| Sodium | 1072.5mg | 45% |
| Fiber | 1.5g | 6% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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