Cypriot Meatball Soup Yourvarlakia Avgolemono Gluten Free
Dive into a bowl of comfort with Cypriot Meatball Soup (Yourvarlakia Avgolemono)—a gluten-free classic that marries tender, herb-infused meatballs with a velvety egg-lemon broth for a taste of the Mediterranean. Made with ground beef or lamb, fragrant parsley, dill, and delicate grains of rice, the meatballs simmer gently in a gluten-free chicken broth, soaking up vibrant flavors. The dish is elevated with the addition of avgolemono, a silky lemon-infused sauce that brings a bright, tangy twist. This hearty yet elegant soup is naturally gluten-free, easy to prepare, and perfect for family dinners or cozy nights in. Garnish with fresh herbs and pair with gluten-free bread for an irresistible meal packed with wholesome ingredients.
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 80 g Uncooked white rice (short or medium grain)
- 3 tbsp Fresh parsley, finely chopped
- 2 tbsp Fresh dill, finely chopped
- 1 medium Yellow onion, finely grated
- 3 large Eggs
- 60 ml Lemon juice, freshly squeezed
- 2 tbsp Olive oil
- 1.5 liters Chicken stock or broth (gluten-free, if store-bought)
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 250 ml Water (optional, for adjusting consistency)
Instructions
In a large mixing bowl, combine the ground beef or lamb, uncooked rice, grated onion, parsley, dill, 1 tsp of salt, and 0.25 tsp of black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands, shape the meat mixture into small meatballs, roughly the size of a walnut, and set them aside on a plate. You should have about 20-25 meatballs.
In a large pot, heat the olive oil over medium heat. Add the chicken stock and bring it to a gentle simmer.
Carefully drop the meatballs into the simmering broth one at a time. Reduce the heat to low, cover, and let the meatballs cook for 30 minutes while stirring occasionally to prevent them from sticking to the bottom.
While the meatballs are cooking, prepare the avgolemono (egg-lemon sauce): In a medium mixing bowl, beat the eggs until frothy. Gradually whisk in the lemon juice and 1 ladle of the hot broth from the pot, one tablespoon at a time, to temper the eggs. (This step is essential to prevent the eggs from curdling.)
Slowly pour the avgolemono mixture back into the pot, gently stirring to combine. Keep the heat on low—do not let it boil, as the eggs may curdle. Taste and adjust seasoning with additional salt and pepper, if needed.
If the soup is too thick, add up to 250 ml of water to achieve your desired consistency. Let the soup warm through for another 5 minutes on low heat.
Serve hot, garnished with extra fresh parsley or dill if desired. Pair with gluten-free bread or a crisp salad for a complete meal.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 9599 mg | 417% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
