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    You are in: Home / Greek / Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free) Recipe
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    Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

    Average Rating:

     7 Total Reviews

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    • on May 04, 2012

      Delicious, thanks for posting always interesting recipes!
      I know that it was I strange combination: I served the meatball soup with steamed asparagus.
      After boiling one hour, the broth was reduced to about 3 cups. I drained the meatballs and I incorporated eggs and lemon juice to the sauce. After heating again (don't boil!) I placed the meatballs back to the sauce.
      In this way the soup/sauce was thick enough to serve with asparagus. The abundant sauce was more than welcome.
      A big thanks again!

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    • on November 04, 2010

      Tess Mallos' cookbook was one of the first I bought as a young bride in the early 80s, so I was delighted to see this recipe here. I have made it many, many times and it's one of my favorites! I'm vegetarian now, but adapted the recipe using Gimme Lean soy burger and it works really well. And I use raw rice. The kids call it "You'd better like it or I'll kill you" as that's what the name sounds like to them.

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    • on January 16, 2010

      This was a great tasting soup. I loved the hint of the lemon and mint. I didn't have fresh mint so used about 1/2 tsp dried. I didn't cook my rice ahead of time, just added uncooked to the meatball mixture. Not sure that was what I was suppose to do, but it seemed to work well for me. Some of my meatballs fell apart during the simmering stage also. I will make this soup again. Thanks UmmBinat for sharing. Made for the Diabetic Forum Special :)

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    • on November 08, 2009

      This was a great soup! I forgot the mint, but loved it anyways!

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    • on October 24, 2009

      Delicious soup with a very good blend of flavors. I loved the rice (I used uncooked arboria) in the meatballs. I made my meatballs a bit too large, so I've made a note to make them smaller next time. Thanks for posting this interesting and fulfilling soup recipe! ~Made for TYM tag in the Cookbook Forum~

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    • on August 31, 2009

      Avgolemono is one of my all time favorite soups and this Cypriot version is equally delicious! I ground the onion finely with the herbs and rice (because I used up leftover basmati rice and the grains are long). I would suggest adding to the ingredients' list as a benefit to beginner cooks: 1/3 cup short-grain rice, cooked for clarity. The tricky part of avgolemeno is making sure the eggs don't curdle so have every ingredient prepped for a smooth operation. I made the meatballs with lamb for what I would think is probably more traditional. Fresh herbs from our garden! Thanks for posting! Reviewed for Ramadan Tag 2009.

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    • on August 20, 2009

      Outstanding soup! We loved the spices. I made as posted except I did add 1 grated carrot for a bit of color. I served this with Cheesy Flatbread. This is going into my Top Favorites of 2009! Thanks UmmBinat for sharing. Made for Ramadan tag.

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    Nutritional Facts for Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

    Serving Size: 1 (343 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 358.5
     
    Calories from Fat 164
    45%
    Total Fat 18.2 g
    28%
    Saturated Fat 7.1 g
    35%
    Cholesterol 155.5 mg
    51%
    Sodium 390.4 mg
    16%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 3.9 g
    15%
    Protein 23.6 g
    47%
    Detailed Nutrition Values About Nutrition Info

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