Youvarlakia - Greek soup with meatballs
Healthy comfort soup with the fresh aroma of dill. I LOVE this soup and I am not a soup person!
Ingredients
For meatballs:
- 500 grams beef mince
- 70 grams carolina rice
- 40 grams olive oil extra virgin
- 180 grams onion grated
- 20 grams parsley chopped
- 2 Tbsp chopped dill
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 large egg
For the soup:
- 4 Tbsp olive oil
- 1 potato diced
- 1 leek chopped
- 1 large onion chopped
- 1 celery stick sliced
- 1.5 lt water
- 1 chicken stock cube
- 1 Tbsp parsley chopped
- 1 Tbsp dill chopped
- Salt and pepper to taste
- 2 lemons juiced
- 1 Tbsp cornflour
- 3 large eggs
Instructions
- Mix all ingredients together for the meatballs. For best results leave mixture covered in the fridge overnight.
- Shape mixture into walnut sized balls (about 24 meatballs).
- To make the soup, heat olive oil in a large pot and cook all veggies until beginning to color. Season with salt and pepper. Pour in the water and the chicken stock cube. Bring to a boil and reduce to a simmer.
- Transfer meatballs in soup. Cook without stirring for 30 minutes. Add the parsley and dill.
- Make the “avgolemono”. Mix lemon juice and cornflour. In a heatproof bowl, whisk eggs until frothy. Whisk in lemon juice mixture and 2 ladles hot soup. Transfer egg-lemon mixture into soup. Swirl pot to distribute evenly, or stir gently with a spatula. Serve warm.