Greek Lemon Chicken Soup (Youvarlakia Avgolemono) is a delicious and comforting dish, perfect for any time of the year. This heartwarming recipe brings together tender ground chicken meatballs and a zesty lemon-infused broth that warms the soul. It transports you to the sun-soaked shores of Greece, filled with the aroma of fresh herbs and lemon. Ideal for families who appreciate easy, tasty meals, this soup is a brilliant combination of flavors that can be prepared step-by-step in your kitchen, with ingredients that are likely on hand.

Ingredients

To create this delightful Greek Lemon Chicken Soup, gather the following ingredients:

• 10 cups of water: The essential base for creating a rich and flavorful broth.
• 3 tbsp Better Than Bouillon Roasted Chicken Base: Adds depth and enhances the chicken flavor.
• 1 tbsp olive oil: For sautéing, providing a healthy and aromatic fat.
• 1/2 tbsp dried dill: Infuses a lovely herbal note.
• 675-700 g ground chicken: The star protein, providing a tender and juicy texture.
• 3/4 cup short grain rice: Adds heartiness and absorbs the broth.
• 1 yellow onion (diced): Provides sweetness and aroma.
• 1 1/2 tsp salt: Essential for flavor balancing.
• 1/2 tsp pepper: A hint of spice.
• 2 tbsp olive oil: Additional for sautéing.
• 1 tbsp fresh dill (minced): To garnish and enhance flavor.
• 3 lemons (juiced): The zesty component that brightens up the soup.
• 3 eggs (separate whites from yolks): For the creamy avgolemono sauce.
• 1 cup Better Than Bouillon Roasted Chicken Base Stock: For the avgolemono mix.
• 1 tbsp extra virgin olive oil: Adds richness.
• 1 large red onion, finely diced: Adds color and flavor.
• 3 garlic cloves, minced: Infuses the dish with aromatic goodness.
• 450 grams ground chicken: To ensure ample meatballs.
• 1 bay leaf: Adds aromatic depth.
• 1 long strand of lemon zest: Enhances lemon flavor.
• 1/4 cup fresh chopped dill: For garnish and additional herbal flavor.
• Garnish: salt, pepper, and olive oil: Enhances the presentation and final taste.

Each ingredient plays a crucial role in creating the perfect blend of flavors that will make your taste buds rejoice.

Step-by-Step Directions

Make the Broth

1. Start by grabbing a large pot and adding 10 cups of water, 3 tbsp of Better Than Bouillon Roasted Chicken Base, 1 tbsp olive oil, and 1/2 tbsp dried dill. Stir everything together and bring it to a boil over high heat.

Prepare the Meatballs

2. While waiting for the broth to boil, it’s time to prepare the meatballs. In a bowl, combine the 675-700 g of ground chicken, 3/4 cup short grain rice, 1 diced yellow onion, 1 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp olive oil, and 1 tbsp fresh minced dill. Mix well until all ingredients are thoroughly combined.

3. Shape the mixture into large meatballs, aiming for about 20-22 pieces.

Cook the Soup

4. Once the broth is boiling, gently add the meatballs and keep the heat at high until the mixture is at a simmer. Next, reduce the heat to medium-low, cover the pot most of the way with a lid, and let it simmer for 30-40 minutes until the meatballs and the rice inside them are cooked thoroughly.

Make the Avgolemono

5. After the cooking time is up, remove the pot from the heat. Carefully scoop out 1 cup of the stock into a measuring cup, taking care to only collect the liquid and not the meatballs.

6. In two separate bowls, separate the egg whites and yolks. Whisk the egg whites vigorously until they develop a frothy consistency. Gradually add the egg yolks, whisking until well combined. Then, slowly drizzle in the 3 lemon juices while continuously whisking.

7. Slowly incorporate the 1 cup of reserved stock into the egg mixture, whisking steadily to combine.

Finish the Soup

8. Pour the avgolemono mixture into the pot of soup, stirring constantly until combined. Taste and adjust the seasoning with more salt and pepper if desired.

9. Serve the soup in bowls, garnishing each with fresh dill and a drizzle of olive oil.

10. You can sauté 1 large red onion and 3 garlic cloves in 2 tbsp olive oil in a separate step before adding them to the soup for added depth of flavor. Simply cook for 4-5 minutes until softened, then add the ground chicken, breaking it into small pieces and cooking until browned.

Tips & Tricks

• To maintain the creaminess of the avgolemono, make sure to temper the egg mixture by gradually incorporating the hot broth; this prevents curdling.
• For extra flavor, consider adding a pinch of crushed red pepper flakes to the soup while it simmers.
• Serve the soup fresh to preserve its delightful texture, but excess can also be refrigerated for later enjoyment.

Serving Suggestions & Pairings

Greek Lemon Chicken Soup is best enjoyed warm, preferably with crusty bread or a side of Greek salad. It’s a wholesome addition to any family dinner or a delightful dish for entertaining guests. Pair it with a refreshing glass of iced tea or lemonade for a lovely summer meal.

Nutritional Information

One serving of Greek Lemon Chicken Soup contains approximately 350 calories. It provides a balanced mix of protein, carbohydrates, and healthy fats while offering essential vitamins and minerals from the fresh ingredients. Be sure to enjoy this dish in moderation, balanced with a variety of other foods for a well-rounded diet.

Storing Tips & Variations

To store the soup, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm gently on the stove, stirring to maintain creaminess. For variations, you could easily replace the ground chicken with ground turkey or add your favorite vegetables for a different spin.

Conclusion

Greek Lemon Chicken Soup (Youvarlakia Avgolemono) is a recipe that promises comfort and joy in every spoonful. It’s not just a meal; it’s a heartwarming experience that brings families together. I encourage you to try making this delightful soup, and don’t forget to share your experience!

FAQs

1. Can I use a different type of meat?
   Yes! You can substitute ground turkey or even lean beef according to your taste preferences.

2. Can this soup be made vegetarian?
   Absolutely! You can use vegetable broth as a base and swap ground chicken for plant-based meat alternatives.

3. How long does the soup last in the fridge?
   The soup can last for up to three days in the refrigerator when stored in an airtight container.

4. Can I meal prep this soup?
   Yes! This soup is perfect for meal prepping. Make a big batch and refrigerate or freeze portions for a quick meal later.

5. Is it necessary to use fresh dill?
   While fresh dill adds a vibrant flavor, you can omit it or use dried dill if that’s what you have available.

Greek Lemon Chicken Soup (Youvarlakia Avgolemono)

A comforting Greek soup featuring tender meatballs and a zesty lemon broth, perfect for any time of year.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Greek

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Broth

• 10 cups water The essential base for creating a rich and flavorful broth.
• 3 tbsp Better Than Bouillon Roasted Chicken Base Adds depth and enhances the chicken flavor.
• 1 tbsp olive oil For sautéing, providing a healthy and aromatic fat.
• 1/2 tbsp dried dill Infuses a lovely herbal note.

For the Meatballs

• 675-700 grams ground chicken The star protein, providing a tender and juicy texture.
• 3/4 cup short grain rice Adds heartiness and absorbs the broth.
• 1 medium yellow onion, diced Provides sweetness and aroma.
• 1 1/2 tsp salt Essential for flavor balancing.
• 1/2 tsp pepper A hint of spice.
• 2 tbsp olive oil Additional for sautéing.
• 1 tbsp fresh dill, minced To garnish and enhance flavor.

For the Avgolemono

• 3 large eggs (separate whites from yolks) For the creamy avgolemono sauce.
• 1 cup Better Than Bouillon Roasted Chicken Base Stock For the avgolemono mix.
• 1 tbsp extra virgin olive oil Adds richness.
• 1 large red onion, finely diced Adds color and flavor.
• 3 cloves garlic, minced Infuses the dish with aromatic goodness.
• 450 grams ground chicken To ensure ample meatballs.
• 1 bay leaf Adds aromatic depth.
• 1 long strand lemon zest Enhances lemon flavor.
• 1/4 cup fresh chopped dill For garnish and additional herbal flavor.
• salt, pepper, and olive oil For garnish, enhances presentation and taste.

Method

 

Make the Broth

1. Grab a large pot and add 10 cups of water, 3 tbsp of Better Than Bouillon Roasted Chicken Base, 1 tbsp olive oil, and 1/2 tbsp dried dill. Stir everything together and bring it to a boil over high heat.

Prepare the Meatballs

1. In a bowl, combine the ground chicken, short grain rice, diced yellow onion, salt, pepper, olive oil, and fresh minced dill. Mix well until all ingredients are thoroughly combined.
2. Shape the mixture into large meatballs, aiming for about 20-22 pieces.

Cook the Soup

1. Once the broth is boiling, gently add the meatballs and keep the heat at high until the mixture is at a simmer. Then, reduce the heat to medium-low, cover the pot most of the way with a lid, and let it simmer for 30-40 minutes until the meatballs and the rice inside them are cooked thoroughly.

Make the Avgolemono

1. Remove the pot from the heat. Carefully scoop out 1 cup of the stock into a measuring cup, taking care to only collect the liquid and not the meatballs.
2. In two separate bowls, separate the egg whites and yolks. Whisk the egg whites vigorously until frothy. Gradually add the egg yolks, whisking until well combined. Slowly drizzle in the lemon juices while continuously whisking.
3. Slowly incorporate the reserved stock into the egg mixture, whisking steadily to combine.

Finish the Soup

1. Pour the avgolemono mixture into the pot of soup, stirring constantly until combined. Taste and adjust the seasoning with more salt and pepper if desired.
2. Serve the soup in bowls, garnishing each with fresh dill and a drizzle of olive oil.

Notes

To maintain creaminess of the avgolemono, temper the egg mixture by gradually incorporating the hot broth; this prevents curdling. For extra flavor, consider adding a pinch of crushed red pepper flakes to the soup while it simmers. Serve fresh to preserve texture, but excess can be refrigerated for later enjoyment.