@sunshine_and_lemons: If it’s raining where you are, make this tonight! 🌧️🍋 Youvarlakia avgolemono: soft, pillowy beef and rice meatballs simmered in a silky egg-lemon broth. This is the dish every Greek mother makes when the sky turns grey, and it works like a warm blanket in a bowl. 🍋 Save this for the next cold, rainy night (it’s coming, trust me) 🍋 Recipe is in the comments👇🏼 #whatsfordinner #greekrecipes #youvarlakia #comfortfood #eatgreek

Thea Merkos Ignatiou :

Youvarlakia Avgolemono Broth: 4c chicken broth 6c water 2Tb olive oil 1 tsp kosher salt Meatballs: 1 lb ground beef (you can also do 1/2lb beef and 1/2lb pork) 1 c rice, uncooked (I like Arborio) 1 lg onion, grated 1 egg 1/4c chopped parsley 1 1/2tsp kosher salt 1tsp black pepper Avgolemono: 2 large eggs, separated 2 large lemons, juiced Add broth ingredients to a large pot and bring to a boil over high heat. Once boiling, reduce to medium low and let broth simmer. Meanwhile, in a large bowl, combine ground meat, onion, rice, egg, parsley, salt and pepper. Mix well and roll into 35-40 golf ball sized meatballs. I made mine oblong shaped in this video. Carefully drop meatballs one by one into the simmering broth. Increase the heat to make sure it’s at a constant simmer and cook meatballs for about 30 minutes. Now on to the avgolemono. Separate the eggs, putting the whites into a large bowl and the yolks into a smaller one. Whisk egg whites vigorously for 1-2 minutes until fluffy and frothy— NOT stiff! Add in yolks and lemon juice and whisk to fully incorporate. Carefully take 1-2 ladles of hot broth and slowly add to the egg mixture, stirring constantly, to temper the eggs. The mixture should be a frothy pale yellow. Pour that into the pot of broth and meatballs and stir carefully with a wooden spoon. Cover the pot, turn off heat and let the pot sit for 10 minutes for the broth to thicken. Spoon into bowls, top with fresh cracked pepper and enjoy! Let me know what you think once you make it.