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+ servings

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.