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.


Meatballs:

500g beef mince

1.5 cups medium-grain rice

1/2 cup chopped parsley

1/4 cup chopped dill

2 green onions, finely sliced

1 large onion grated

1 egg whisked

2 tbs tap water

2 tbs olive oil

1 tsp white wine vinegar

sea salt and pepper


In the pot:

Pot of water

2 tablespoons olive oil to drizzle in pot

1 tablespoon butter

Sea salt

Pepper

1/2 cup medium-grain rice

Sauce:

1 egg

Juice of 1-2 lemons

1 cup stock from the soup once cooked

2 tablespoons of the rice that is cooked in the soup stock

  1. Combine all ingredients and knead the mixture.

  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 3-4 litres of water - you may need to add more if the soup thickens too much). Turn the heat down and gently add the meatballs in the water. Season the water with sea salt. pepper, butter and olive oil. Cover and simmer for 15 minutes. The water should be enough to completely cover and submerge the meatballs so add some more boiling water from the kettle if needed.

  4. After 15 minutes add 1/2 cup of rice, stir and continue cooking for a further 15-20 minutes. Once cooked, turn off heat.

  5. Collect with a soup ladle at least 1 cup of the liquid plus a couple of tablespoons of rice (this helps thicken the sauce). To this add juice of 1-2 lemons and an egg. Whisk quickly so the egg does not harden (a nutri bullet is important and handy as it whisks it very fast or a handheld mixer). It should look like a creamy lemon colour.

  6. Stir the sauce into the youvarlakia soup. Make sure the heat is turned off.

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


YOUVARLAKIA Greek Meatball Soup

#greekfood #greeksoup #greekcooking #glutenfree #soup

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