13 Reviews of Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

From: bobo3039

On Jan 8, 2006

What a lovely soup. I added about 2 tablespoons more of lemon juice as I really love the flavor but otherwise followed the recipe as written. Thank you for sharing.

From: Chef Kate

On Jan 12, 2005

Evelyn, you've done it again! I made this without the pork (I didn't have any) and used more garlic than you indicated. Otherwise, I followed your instructions. One person who said "No lemon in my soup" had it before I added the egg/lemon mixture--he loved it. I thought that the lemon mixture was like magic--it made the soup so creamy and just the right thickness, without making it heavy. A lovely soup. Thank you.

From: FebDeb

On Dec 5, 2006

This was really delicious and creamy(despite being dairy free). A good comfort food meal. I added some extra rice with the veggies to make the soup heartier since it was the main course. Thanks for a keeper, Evelyn!

From: Cem

On Sep 12, 2008

As usual Ev, a fabulous recipe! I really fancied some Avgolemono (my Greek friends parents used to bring it to me at uni!) and after finding your recipe I wasn't disappointed! Even DH, who at first turned his nose up at the thought of egg in a soup, is a total convert! Thanks so much!

From: BecR

On Feb 19, 2006

Delicious soup! Added the veggies along with the meatballs, and everything was done in abot 35 minutes. Loved the subtle lemon flavor (I used 2 lemons). Very comforting and refreshing soup on a rainy day. I served this with feta and fresh pear slices alongside. Thanks for a keeper!

From: Catherine Robson

On Apr 7, 2006

Absolutely wonderful soup. The family has asked me to make this again this weekend. Very tasty and comforting. Thank you Evelyn for sharing.

From: Susie D

On Aug 29, 2005

Wonderful recipe!!! DH & I both loved this soup and it will be in my regular soup rotation. I did use 8 oz of frozen peas & carrots instead of fresh carrots. I added them towards the end of the vegetable cooking time. I garnished with pasley flakes and thin slices of a red pepper for color as you can see in my photo. I also found this very easy to prepare. Thank you Evelyn for sharing this recipe!!!

From: JustJanS

On Jul 22, 2003

This was really a good soup Evelyn. I hope you don't mind, but I just couldn't put 4oz butter in it. I reduced that to 1oz. This is a very easy to make and tasty recipe.

From: ChefJeff #2

On Nov 3, 2007

Very flavorful! The potatoes make it very thick and creamy. i used regular white flour and it came out just fine. next time i will use mint instead of dill. i dont care for dill. i think it needs a littlebit more lemon juice too.

From: dvoulio

On May 25, 2009

I'm a long term Ev fan and this recipe bears her traditional hallmark which, as a computer professional I really appreciate.. the directions are always crystal clear.. the algorithm is completely unambiguous.. thus the cook is never confused !! I was used to doing youvarlakia with dill.. This was an interesting change. Thanks Ev.. 6 dinner guests including my daughter are singing my ( your) praises..