Thanks D! Avgolemono soup is true Greek comfort food. Mom used the whole egg. She beat the egg whites first, add the yolks and beat them together, add the lemon juice, then she would temper that mix into the soup (no cornstarch). So good. A mistake I have made is warming up the soup the day after and forgetting NOT to let it boil, which curdles the soup. I cannot believe how many fabulous dishes you share with us (and your lucky family).
Thank you Dimitroula mas . My beautiful Mum would make it and was so special to have as a family. Mum made it with much less liquid and served on plate not bowl. So you eat with knife n fork like a dolma. I make it that way and with a little secret tear in my eyes, from memory of days gone by, I enjoy them. Keep up the good work Dimitra. 🦋
Бях на гости при приятели в Ставруполис, Гърция, и те ми поднесоха тази супа, приготвена от домакинята с яйца от техните кокошки. Комфорт и блаженство. Уау! И досега си я спомням. За съжаление храната, която се предлага в Гърция за туристите е различна от домашната. Благодаря, Димитра, за рецептата! С удоволствие следвам канала ти. От България с ❤
I make avgolemono a lot, but never with meatballs. It was very easy to make and really delicious! And you’re right - more lemon juice is better. Especially lemons freshly picked from the tree. I’m a new subscriber and am loving your videos. Thank you!
Когато каймате се омеси добре с ръце поне 5 минути -не се страхувайте да се изцапате, и се остави в хладилника за един час, няма да се разпаднат кюфтетата. Другият момент е те да се варят на умерен огън, без водата да кипи.
It should work with any type of minced meat, but just make sure they are firm to the touch. Otherwise they will fall apart regardless if it's chicken or beef or turkey.
Dimitra, how is this different from the old recipe? i cant find the old one on your website wich i always follow. Is this new and improved or a variation?
Great questions! The rice in Youvarlakia helps bind the meatballs together and gives them a wonderful texture as they simmer in the broth. Traditionally, the meatballs are not fried or baked because they are meant to stay tender and absorb all the flavors of the broth as they cook. The result is a softer, more comforting bite, perfect for this soup!
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Thanks D! Avgolemono soup is true Greek comfort food. Mom used the whole egg. She beat the egg whites first, add the yolks and beat them together, add the lemon juice, then she would temper that mix into the soup (no cornstarch). So good. A mistake I have made is warming up the soup the day after and forgetting NOT to let it boil, which curdles the soup. I cannot believe how many fabulous dishes you share with us (and your lucky family).
Thank you Dimitroula mas .
My beautiful Mum would make it and was so special to have as a family. Mum made it with much less liquid and served on plate not bowl. So you eat with knife n fork like a dolma.
I make it that way and with a little secret tear in my eyes, from memory of days gone by, I enjoy them.
Keep up the good work Dimitra. 🦋
I grew up on this soup! My Yiayia would make it all the time. Thank you for reminding me how much I love it!
Greek cuisine never disappoints! This soup was light yet hearty, perfect for a cold night.
Бях на гости при приятели в Ставруполис, Гърция, и те ми поднесоха тази супа, приготвена от домакинята с яйца от техните кокошки. Комфорт и блаженство. Уау! И досега си я спомням. За съжаление храната, която се предлага в Гърция за туристите е различна от домашната. Благодаря, Димитра, за рецептата! С удоволствие следвам канала ти. От България с ❤
I make avgolemono a lot, but never with meatballs. It was very easy to make and really delicious! And you’re right - more lemon juice is better. Especially lemons freshly picked from the tree. I’m a new subscriber and am loving your videos. Thank you!
Thanks for sharing this recipies that tales me back to my childhood ❤
A traditional favorite! I make three different variations of this, one with fried meatballs, one with rice and meatballs, one in tomato sauce.
I grew up on this soup, my mom used to add some orzo to it also 🇬🇷🇬🇷🇬🇷
Blessed the man who is dating Dimitra… He got great food to eat everyday… 🤤🥰
Yes, i'm sure her husband and kids feel very blessed with all the great dishes.
Hi, Dimitra! I made this yesterday. ONG!!! Fabulous! This is going into our regular rotation! Thanks for this!
This greek meatball soup looks comforting and delicious !!!!!!!!!!!!
Thank you! 😊 It really is such a comforting and flavorful dish, perfect for a cozy meal. I hope you give it a try!
This is going to get made as well, looks so good.
Wow,thank you for sharing this recipe. I never thought of making avgolemono with meatballs.Will definitely try this!😋
My pleasure 😊
Thank you, Dimitra.
You're welcome :)
Beautiful sharing 💖💖💖💖
❤ thank you for sharing
I would try this ! ❤
You had me at "avgolemono" ❤
What a fabulous recipe Dimitra🥰👏 Can’t wait to make it!
Hope you like it!
Awesome!
Please make a video with the nisiotiko verson with the tomato sauce.
I miss that version so much when i lived in Corfu.
Both my parents were born and raised in Corfu. How long did you live there?
This looks amazing! Thanks for sharing!
You are so welcome!
Thanks a lot , lovely Dimitra ❤❤❤🎉🎉🎉🎉
You're welcome 😊
These look delicious! I’ve made them with ground turkey, but they disintegrated in the pot! Next time I will use ground beef! ❤
Когато каймате се омеси добре с ръце поне 5 минути -не се страхувайте да се изцапате, и се остави в хладилника за един час, няма да се разпаднат кюфтетата. Другият момент е те да се варят на умерен огън, без водата да кипи.
It should work with any type of minced meat, but just make sure they are firm to the touch. Otherwise they will fall apart regardless if it's chicken or beef or turkey.
That is a beautiful soup. Well done!
Glad you like it!
Yum yum ❤
Thank you for another great recipe Dimitra! How would this go with chicken mince?
Absolutely perfectly fine. I have also made it with pork mince.
Dimitra, how is this different from the old recipe? i cant find the old one on your website wich i always follow. Is this new and improved or a variation?
can this be made in the instant pot?
Can you put the meat balls in frozen or is it best to thaw them??
Either or would work
You mention mint in the video, where does that go?
In the meatball mixture.
Why rice? And why not fry or bake the balls?
Great questions! The rice in Youvarlakia helps bind the meatballs together and gives them a wonderful texture as they simmer in the broth. Traditionally, the meatballs are not fried or baked because they are meant to stay tender and absorb all the flavors of the broth as they cook. The result is a softer, more comforting bite, perfect for this soup!
That little voice at the end! 😅
I heard it too! So cute 😊