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  • Margaret Pahos

YOUVARLAKIA (Greek Meatball Soup)


This is one of the most hearty and comforting Greek dishes. It is full of Mediterranean flavours, juicy meatballs and a tangy yet creamy egg lemon sauce (Avgolemono). My father and brothers absolutely love this soup and nearly always request crusty bread on the side or even better, home cooked hot chips (patates tiganites). Trust me, the combination is so good! It is the kind of dish that I would always hope mum made enough so there would be leftovers for me the next day but there was no chance of that happening since we all got up for seconds!

The perfect meatballs end up light and tender and the perfect avgolemono ends up creamy, tangy and fluffy. It may take a couple of times to perfect the avgolemono it but once you've tried this meal, you'll WANT to keep cooking it. Enjoy.

500g beef mince

1/2 cup medium grain rice

1/2 cup chopped parsley

1/4 cup chopped dill

1 large onion grated

1 egg whisked

sea salt and pepper

2 tbs tap water

olive oil to drizzle in pot

Sauce

1 egg

Juice of 1-2 lemons

1 tsp GF cornflour

  1. Combine all ingredients and knead the mixture and place in the fridge for an hour to set.

  2. When ready shape mixture into walnut sized balls and set aside on a tray.

  3. Bring to boil a large pot of water (at least 2-3 litres of water). Turn the heat down and gently add the meatballs in the water. Season the water with extra sea salt and 2 tablespoons of olive oil. Cover and simmer for 20 - 25 minutes. The water should be enough to completely cover the meatballs so add some more from the kettle if needed.

  4. Once cooked turn off heat. Collect with a soup ladle as much as possible of the liquid that has not been absorbed in a heat proof bowl. You will need this to pour into the egg-lemon mixture.

  5. In a deep bowl crack the egg and whisk (or use an electronic beater). Then add the corn flour and gradually add the lemon juice and warm liquid you collected from the pot. It should look like a creamy lemon colour.

  6. Stir the sauce into the youvarlakia soup and turn heat back on. Bring to warm but not boil (very important!) and turn off heat.

  7. Serve immediately with crusty gluten free bread or hot chips.