Authentic Greek Meatball Soup Recipe

Traditional Greek Meatball Soup (Giouvarlakia My …

WEBOct 30, 2013 · A hearty and delicious traditional Greek recipe perfect for a cold winter’s day! Youvarlakia or giouvarlakia is a famous Greek …

Rating: 4.7/5
1. To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
2. Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
3. To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
4. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.

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Youvarlakia (Greek Meatball Soup) Heart Healthy Greek

WEBJan 19, 2019 · Meatballs. In a bowl add turkey, onion, rice, garlic, dill, lemon zest, thyme, olive oil and egg. Mix thoroughly until all ingredients …

Rating: 5/5(1)
1. In a bowl add turkey, onion, rice, garlic, dill, lemon zest, thyme, olive oil and egg.
2. Prepare the sauce by adding 2 eggs to a medium bowl.

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Giouvarlakia Greek Meatball Soup Souvlaki For The …

WEBSep 9, 2008 · Place in the fridge to rest for 15 mins. Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the …

1. Place the mince in a large bowl. Add the onions, parsley, egg, rice, 1 tablespoon of olive oil, salt and pepper.
2. Using your hands knead the mixture until everything is well combined.
3. Take one tablespoon of the mix, roll into a ball and place on a lined baking tray. Repeat with the remainder of the mixture until you end up with 20 meatballs. Place in the fridge to rest for 15 mins. (see note 5)
4. Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the boil. Turn down to medium-low heat, season with salt and cook for approx. 45 mins. The rice should have swelled, and you will end up with a flavourful broth.

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