ReceptnaptárYouvarlakia (Greek meatball and rice soup with egg-lemon sauce)
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Ingredients
Method
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- Mix the mince with 1 egg, two-thirds of the rice, salt and pepper and shape into ping-pong ball-sized meatballs; roll them in flour.
- In a large pot, soften the onion in the fat, pour in 2 litres of water and bring to the boil.
- Drop the meatballs one by one into the boiling water and cook for 25 minutes; then add the remaining rice, cook for another 15 minutes and take off the heat.
- In a bowl, whisk the egg white with a little water until frothy, add the lemon juice, then whisk in the yolk (this is avgolemono).
- Whisking constantly, slowly pour in 250 ml of hot soup, then pour it all back into the pot and serve hot.
Source: Wikibooks Cookbook – Yuvarlak (Greek Meatballs) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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More greek ideas
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- Fakes (Greek lentil soup)
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- Hortosoupa (Greek vegetable soup with lemon and olive oil)
- Moussaka
- Pastitsio
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