Greek meatball soup (in Greek "Yuvarlakia") is a traditional wintery recipe. This soup is a very comforting, nourishing and delicious family meal with beef mince, rice, egg and lemon.
The secret of this soup is the egg-lemon sauce, which acts as a thickening agent and gives to the soup a unique texture and flavor.
Recipe
Servings: 5-6
Cooking time: 60 minutes
Ingredients
For meatballs
500gr beef mince
60 gr. rice
1 big onion
1 egg
1/4 bunch parsley, minced or chopped
salt (1 sharp tbsp.)
pepper
For soup
120 gr. rice
olive oil
1 vegetable cube
1 1/2 lt. water
salt
pepper
For egg-lemon sauce
1 egg
lemon juice from 2 lemons
To serve
bread
feta cheese
parsley
fresh ground pepper
Method
For meatball soup
In a blender add onion and parsley and beat very well.
Transfer minced onion and parsley in a big bowl and add beef mince, 60 gr. rice, egg, salt, pepper and mix very well.
In a pot put water and let boil. At the same time prepare 15-20 meatballs.
When water boils, add meatballs.
Shimmer over low to medium heat for 45 minutes.
Then add olive oil, 120 gr. rice, vegetable cube, some salt and pepper and continue shimmering for about 10 to 15 minutes.
Set aside for 10 minutes.
For egg-lemon sauce
In a bowl or in a blender add egg and lemon juice and beat very well.
Gradually add to the blender 2 ladles of the stock, where meatballs cooked and whisk constantly. (This helps to bring the egg-lemon sauce in the same temperature with the soup, so that the egg won't be visible in your soup)
Transfer sauce to the pot and stir lightly for 30 seconds.
Shimmer soup in a low to medium temperature for about 2 minutes.
Enjoy your delicious and comforting, greek meatballs soup!!!
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