-
1
Mix and Roll the Meatballs
25 Mins
Room temperature, about 20°C (68°F)
In a large bowl, combine the ground beef, rinsed rice, grated onion, beaten egg, olive oil, parsley, mint, salt and pepper. Knead gently with your hands until everything is evenly mixed, then roll about 30 small meatballs, each a little smaller than a golf ball. Set them on a tray as you go.
Do not overwork the mixture — knead just until it holds together, or the meatballs turn tough.
Done when: The meatballs are smooth, round and hold their shape when lifted.
-
2
Simmer the Meatballs
35 Mins
Gentle simmer, about 95°C (200°F)
Bring the water, olive oil and salt to a simmer in a large wide pot. Slide the meatballs in one by one with a spoon, keeping the liquid at a gentle simmer — never a hard boil. Cook with the lid ajar for about 30 to 35 minutes, until the rice inside the meatballs is tender and the meat is cooked through. Skim off any foam that rises.
A wide pot matters: the meatballs should sit in a single layer so they cook evenly and do not break apart.
Done when: The meatballs are firm, the rice is tender, and the meat is cooked through with no pink at the centre — at least 71°C (160°F) inside.
-
3
Whisk the Avgolemono
5 Mins
Room temperature, about 20°C (68°F)
While the meatballs simmer, separate the 2 eggs if you like a foamy sauce, or simply whisk them whole in a medium bowl until frothy. Whisk in the fresh lemon juice until the mixture is pale and fully combined.
Room-temperature eggs whisk up lighter and are far less likely to curdle when the hot broth is added.
Done when: The egg and lemon mixture is pale yellow, frothy and smooth.
-
4
Temper and Finish the Soup
5 Mins
Off the heat — keep below 80°C (175°F), never boil
Turn off the heat under the pot. Ladle a spoonful of hot broth into the egg and lemon mixture while whisking constantly, then repeat with a second ladleful. Pour the warmed egg mixture back into the pot in a thin stream, stirring gently. The broth will turn pale, creamy and lightly thickened.
Tempering is the whole trick: the hot broth must go into the eggs slowly, or the eggs scramble. Never let the finished soup boil again.
Done when: The broth is silky and opaque, with no streaks of cooked egg.
-
5
Rest and Serve
10 Mins
Off the heat, about 70°C (158°F)
Cover the pot and let the soup rest for 5 to 10 minutes so the sauce thickens slightly and the flavours settle. Taste and adjust the salt and lemon. Ladle into warm bowls, about 5 meatballs per serving, and finish with a little extra black pepper.
Do not leave the lid on much longer than 10 minutes — the residual heat can overcook the eggs and dull the lemon.
Done when: The soup is hot, the sauce is velvety, and the lemon is bright but not sharp.
auto_awesome Finishing Touches & Plating
Ladle the soup into warm bowls with about five meatballs each, grind a little black pepper over the top, and serve at once with crusty bread and lemon wedges on the side.
Greece
2h
