Greek Meatball Soup with Lemon Egg Sauce

In Greece, almost every yard is adorned with a lemon tree or two.  The abundance of lemons has made this delightfully bright fruit a common ingredient in their culinary traditions.  The addition of the Lemon Egg Sauce makes what would otherwise be a heavier meal into a healthier meal without sacrificing substance.  To thicken soups, they whisk eggs with lemon juice and warm broth.  This sauce is then slowly added to the soup, creating an amazing satin like texture with a bright lemony flavor. 

Avgolemono Sauce is more than a soup thickener and flavor enhancer.  You can put it on top of anything that is elevated with the flavor of lemon: steamed vegetables, chicken, fish, seafood.  In Greece, they top stuffed cabbage rolls with the sauce.

There are as many variations of each of these soups as there are families in Greece.  It’s no different than us with our passion for Chicken Noodle Soup the way our mother or grandmother made it.  The consistent part is the addition of Avgolemono Sauce at the end.  The following recipes are My Greek Soups, adding the additional flavors I thought would make a very lovely Chicken & Rice and Meatball Soup.

Even try the Lemon Egg Sauce in any soup you make that is broth based and does not contain any other thickeners (flour, cornstarch, cream).

The trick to making these Greek soups is making sure the sauce is the same temperature as the soup.  You want the broth added to your eggs and lemons to be warm (just like the soup).  A colder sauce will curdle in your warm soup.  Other than that, it’s just a matter of whisking away!

Try the Greek Chicken & Rice Soup with Lemon Sauce too.

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Greek Meatball Soup with Lemon Egg Sauce

Course Main Dish
Cuisine Greek
Servings 6 servings

Ingredients

Making the Soup:

  • 1 1/2 pound Ground Sirloin
  • 2 tablespoons Kalamata Olives chopped
  • 4 tablespoons Feta Cheese chopped
  • 1/4 cup Rice short grain
  • 3 tablespoons Onion grated
  • 2 tablespoon Fresh parsley minced
  • 2 tablespoons fresh dill finely chopped (or 2 teaspoons dried dill)
  • 1 Egg beaten
  • 1 teaspoon Coriander
  • 1 teaspoon Salt
  • Fresh Ground Pepper
  • Flour to roll meatballs in
  • 4 cups Chicken Stock
  • 4 cups Beef Stock
  • Salt & Fresh Ground Pepper to taste

Avgolemono Sauce

  • 3 Farm Fresh Eggs room temperature
  • 2 Lemons juiced
  • 2 ladles Warm Broth

Instructions

Making the Soup:

  • Combine all the above ingredients (except the flour and stock), mixing thoroughly. Make 1 ounce meatballs (approximately 20-25 meatballs). Refrigerate for 15 minutes. (This will keep the meatballs from falling apart while cooking).
  • Put some flour in a shallow bowl. Roll meatballs in flour, shaking off excess flour. Set to the side.
  • In a soup kettle, bring stock to a boil. Reduce heat, add the meatballs and cook covered gently for 25 minutes. Keep soup warm.
  • Make the Avgolemono Sauce (tempered with the warm stock).
  • Slowly add the sauce, whisking into the soup. Season with salt and fresh ground pepper. Serve.

Avgolemono Sauce

  • In a mixing bowl (mix by hand or use a hand mixer), beat eggs (whisk until frothy). Gradually add lemon juice, whisking constantly. Gradually add warm broth, whisking constantly. Sauce will be silky and smooth.