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This Greek Meatball Soup Is Lemony, Velvety and Bright
The New York Times
A riff on youvarlakia avgolemono, this dish is made with ground chicken and rice meatballs floating in a tangy, lemon-egg broth.
Of all the ways to enjoy a meatball, you could say they’re at their most comforting bobbing in broth.
Not that there’s anything wrong with spaghetti and red sauce, miso and Ritz crackers, or any of the other 45 million or so meatball variations that exist.
It’s just that spooning up a morsel of meatballs — whether they’re as tiny as marbles or as big as a baseball — in steaming soup feels immensely soothing in a tidy, calm kind of way, the very opposite of a chaotic and joyfully messy sub.
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