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Foodbook #795 meatball soup – Yuvarlakia


Good morning my friends and happy weekend , delicious soup for our cold weather today . I call you to try this with me .


600gr. ground beef
Or cup of carolina or glazed rice
1 onion grated on a grater
1 cup chopped parsley
1 teaspoon sweet paprika
1 egg
a little flour
1½ liter of water
1-2 sliced or diced carrots
1 sliced celery sprig (optional)
1 diced potato (optional)
Or a cup of olive oil
zest of 1 lemon
juice of 1 lemon
Salt Pepper

For the eggnog

2 eggs
2 lemons



Put the minced meat in a bowl together with the rice, the grated onion, the parsley, the egg, the paprika, similar salt and pepper and knead until you get a homogeneous mixture.

Bring to a boil a large saucepan with water, carrots, celery, olive oil, lemon juice and zest.

Meanwhile, shape the minced meat mixture into walnut-sized balls. Place them on a tray next to each other and sprinkle with a little flour.

When the water in the pot boils, add salt and pepper and add the minced meat balls one by one. The goal is to cover them all, so top up with hot water if needed. Boil the food for at least 30 minutes, making sure to add water to the pot, depending on how salty you want it. The food is ready when the vegetables and bagpipes are cooked.

To prepare the eggnog, beat the eggs well in the blender. Add the juice of the two lemons and continue beating until you get a thick homogeneous mixture. With a tablespoon, take broth from the pot and mix it with the eggnog. Remove the pan from the heat, add the eggnog and stir by shaking the pot in a circular motion. Serve the food hot, adding extra chopped parsley and freshly ground pepper for anyone who wants it.

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

My best wishes from Greece

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