A beautiful egg and lemon tasting dish.
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.
Roll the balls tightly into 40 mm size balls 500 grams of meat make round 20 balls.
Pour into a large pot 2 cups of water and 2 cups of chicken stock, 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 liquid should be enough to cover the meatballs, so add some more warm water if needed)
To prepare the egg lemon sauce for the Greek meatball soup, separate the whites and place in separate bowl, then whisk egg whites until stiff peaks.
Add the lemon juice, some cracked pepper and egg yolks then whisk again.
Remove meat balls from liquid and set aside.
Add into the bowl of egg mix a ladle of hot soup at a time and whisk quickly until you get a thick sauce. This actually cooks the egg and lemon sauce.
Add the meatballs back to an empty pot and add egg and lemon soup mix, cook very slowly for a couple of minutes only, or you will curdle the mix. Do Not Boil
To serve, Place the meatballs in a serving bowl and pour the sauce over top to cover only.
Serve this warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This is an extremely nice tasting dish and a favourite with the Greeks.
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