Yuvarelakia Soupa Avgolemono (Meat-Rice Barrel Soup

Name: Yuvarelakia Soupa Avgolemono (Meat-Rice Barrel Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef, veal; lamb; 1 onion, grated; 2 cloves garlic, crushed (optional); 6 tbsp. raw long-grain white rice; 3 tbsp. fresh parsley, chopped; 2 tbsp. dill, mint; basil, chopped; 1 tsp. dried oregano; thyme; Salt and freshly ground pepper, to taste; 3 eggs; 5 cups water; stock; 1 onion, chopped (optional); 1 celery stalk, chopped (optional); 1/2 carrot, chopped (optional); 1 lemon, juice of

Servings: persons

1 lb. ground beef, veal
lamb
1 onion, grated
2 cloves garlic, crushed (optional)
6 tbsp. raw long-grain white rice
3 tbsp. fresh parsley, chopped
2 tbsp. dill, mint
basil, chopped
1 tsp. dried oregano
thyme
Salt and freshly ground pepper, to taste
3 eggs
5 cups water
stock
1 onion, chopped (optional)
1 celery stalk, chopped (optional)
1/2 carrot, chopped (optional)
1 lemon, juice of

1
In a large bowl, combine the meat, grated onion, garlic, rice, chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
2
Knead for a few minutes, then shape into walnut- sized barrels and set aside.
3
In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste.
4
Lower the heat and add the meat-rice barrels.
5
Simmer, covered, for 30 minutes, then remove from the heat.
6
To prepare avgolemono, beat the two remaining eggs for 2 minutes.
7
Continuing to beat, gradually add the lemon juice.
8
Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added.
9
Add to the soup and heat, being careful not to let it boil.
10
Serve hot, garnished with parsley.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb. ground beef, veal, lamb, 1 onion, grated, 2 cloves garlic, crushed (optional), and more.

Yes, Yuvarelakia Soupa Avgolemono (Meat-Rice Barrel Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yuvarelakia Soupa Avgolemono (Meat-Rice Barrel Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions