Yuvarlakia
Greek lemon meatball soup
Servings: 4
Ingredients
- 1 onion
- 1 clove garlic
- 500 g ground beef (or 50/50 pork/beef)
- 150 g glutinous rice (risotto rice will do as well)
- 30 g fresh dill
- 15 g fresh mint
- 3 tbsp olive oli
- 1.5 l water
- 1 lemon, peel
- 2 bay leaves
- 10 g salt
- 2 vegetable stock cubes
Egg-lemon sauce
- 2 egg yolks (medium eggs)
- 1 tsp corn starch
- 2 lemons, juice
- 15 g fresh dill
Instructions
- In a blender or food processor, add the onion, the garlic, dill, mint and 2 tablespoons water. Blitz until all ingredients are finely chopped.
- Transfer to a bowl and add the ground beef, the rice, salt, pepper, olive oil, and mix very well.
- Shape 18-20 meatballs and add them into a pot.
- Add the water, the lemon peels, the bay leaves, the vegetable stock, and cover with the lid. Simmer over low heat for 30-40 minutes.
Lemon sauce
- In a bowl add the yolks, the corn starch, the juice of 2 lemons, the dill, and whisk well.
- Very slowly, add to the bowl 2-3 ladlefuls of the stock where the meatballs boiled, by whisking constantly. This will reduce the chance that the sauce doesn't mix well in the next step.
- Transfer to the pot and carefully stir for 30 seconds, or until it comes to a boil.
Notes
Serve with (toasted) bread, olive oil, oregano and pepper. Pair with a Greek Salad for some greens.