Foodbook #571 meatball soup – Yuvarlakia


Good morning my friends, one of my favorite food today with Ethel most delicious ingredients, let’s cook it together


500 gr. κιµά βοδινό
½ φλ. glutinous rice
2 tablespoons olive oil
2 eggs, one separate
1 grated onion
2 tablespoons chopped dill
1 tablespoon chopped parsley
1 ½ λεµόνι το χυµό
Or a spoonful of flour
Salt Pepper.


Put the minced meat with the rice, olive oil, onion, parsley, 1 tablespoon dill, salt, pepper and egg white and knead until it becomes a homogeneous mixture.

Let the rye rest for about 20 minutes and let its aromas melt and then shape it into small round bagpipes (about 25).

Boil in a saucepan over medium heat, 3 cups water with salt and add the bagpipes in half.

Let them simmer over medium heat for about 20 minutes, until the rice is soft.

Pour in the remaining dill and let it boil for about 5 minutes.

Meanwhile, beat the whole egg with the yolk in a bowl and add the lemon juice in small portions, continuing to beat.

Add a tablespoon of animal broth to warm the mixture, continuing to beat. In a bowl, dissolve the flour in a cup of cold water and add it to the soup.

Bring to the boil and then stir in the egg yolk (carefully so as not to break the bagpipes).

Check the salt and pepper and as soon as the soup starts to boil again, remove it from the heat.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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