Foodbook #911 meatball soup – Yuvarlakia


Good morning my friends and happy weekend, very special and lovely food for today. Wanna try it??? Let’s me give you the recipe I use



For the meatball soup
1 onion
1 clove(s) of garlic
500 g ground beef, brisket
150 g round grain rice
1/4 bunch dill
1 tablespoon(s) mint
15 g salt
2-3 tablespoon(s) olive oil
1 1/2 liter water
lemon peels, of 1 lemon
2 bay leaves
1 tablespoon(s) vegetable stock pot

For the egg-lemon sauce
2 egg yolks, of medium eggs
1 level teaspoon(s) corn starch
lemon juice, of 2 lemons
1 tablespoon(s) dill

To serve
feta cheese
olive oil



In a blender add the onion, the garlic, and 2 tablespoons water. Beat very well.
Put the mixture in a tea towel and squeeze well so that the whole water is removed.
Transfer to a bowl and add the ground beef, the rice, the dill and the mint finely chopped, 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.
For the egg-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.
Transfer to the pot and stir lightly for 30 seconds, or until it comes to a boil.
Serve with feta cheese, bread, olive oil, oregano, and pepper.

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

My best wishes from Greece

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