• sweetandsaltyfeelings

Greek Meatball Soup in egg-lemon sauce

Updated: Mar 29

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.


Ingredients for 5-6 portions

For meatballs

500gr beef mince

60 gr. rice

1 big onion

1 egg

1/4 bunch parsley, 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 pepper


Method Steps

For meatball soup

  • In a blender add onion and beat very well.

  • Transfer in a big bowl and add beef mince, 60 gr. rice, chopped parsley, 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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