A taste of Lesvos recipes

Youvarlakia avgolemono
(Meatball and egg-lemon soup)

Servings: 5-7


For the meatballs
1.5 lb ground beef or pork, or a mix of the two
1 egg
1 large onion, finely chopped
1 clove garlic, minced
4 tbsp parsley, finely chopped
3 tbsp fresh dill, finely chopped
1 tbsp dried oregano
salt, pepper to taste
5 tbsp uncooked long grain rice

For the broth
6 cups water or stock
½ cup ACAIA or Aeolian Olive extra virgin olive oil
2 carrots, sliced
2 potatoes, cut into cubes
salt, pepper to taste

For the avgolemono
3 eggs
juice of 2 or 3 lemons
2 tsp cornstarch


1. In a large bowl combine all the meatball ingredients, and when well mixed, shape into balls the size of walnuts.

2. In a large pot, bring the water or stock with ACAIA or Aeolian Olive extra virgin olive oil to a boil, and carefully add the meatballs with a spoon. Add carrots, potatoes, salt and pepper. Lower heat and simmer for approximately 30 minutes. Remove from heat.

3. To prepare the avgolemono, beat the two eggs, and gradually add the lemon juice while beating. Continuing to beat, add ½ cup of the broth and then the cornstarch, and mix well.

4. Pour the avgolemono into the soup and heat; stir gently until the broth is thickened.