Yiouvarelakia Soup with Meatballs Recipe by Kathy Tsaples
By Kathy Tsaples
A soup recipe from Kathy's best seller cookbook Sweet Greek Simple Food & Sumptuous Feasts. One of the most wholesome and hearty soups that you'll ever try. Yiouvarelakia or Yiouvarlakia soup has always been one of every Greek household's favourite winter soup that is so comforting, delicious and beyond nourishing. Perfectly seasoned meatballs, cooked with aromatic herbs and spices, and gently simmered in a flavourful broth like no other.
Yiouvarelakia Recipe
Ingredients
- 1 kg minced beef
- 2 small onions, finely grated
- 1 cup of rice
- 4 eggs (3 for the egg-lemon sauce)
- 4 tbsp Ladi Biosas extra virgin olive oil (2 to go into the stock or water)
- 4 tbsp lemon juice, freshly squeezed
- 5 cups (1.2 L) of beef stock or water
- 3 tbsp parsley, finely chopped
- 1/4 tsp allspice
- 1 tsp natural sea salt
- Pepper, freshly ground
- You will need a hand-held beater
Method
Combine the minced beef, 1 egg, onion, rice, herbs and olive oil in a large bowl, and season with allspice, salt and pepper. Knead briefly and refrigerate for an hour.
Roll the beef mixture into small balls. Set aside.
Pour the stock or water into a large pan. Add the oil, season with salt and pepper, and bring to a boil.
Add the meatballs, a few at a time to avoid lowering the temperature. Reduce the heat, cover, and simmer the Yiouvarelakia for about 30 minutes, or until the meat and rice are cooked.
Meanwhile, separate the 3 remaining eggs and beat the whites to soft peaks.
Beat in the yolks then add the lemon juice. Beat in a ladleful of the hot stock, then gradually stir the mixture back into the soup.
Immediately remove the pan from the heat and serve the soup sprinkled with freshly ground pepper.
Serve with a glass of Greek red wine such as BLACK MESSENICOLA, SYRAH & CARIGNAN BLEND or ICHNILATIS RED WINE - SYRAH AND KOTSIFALI BLEND
Kali Orexi!
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