Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)
Beef, rice and lemon simmered on the stove for an Aegean soup. It's finished with chopped parsley.
1 hr 30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
- 2
Shape into meatballs the size of a small walnut and coat lightly with rice flour. Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
- 3
Cover and simmer gently for 1 hour. In a bowl beat remaining two eggs until light and foamy.
- 4
Gradually beat in lemon juice. Slowly add about 2 cups of the simmering stock, beating constantly.
- 5
Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
- 6
Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
- 7
Ladle soup into soup plates and sprinkle with a little chopped parsley. Serve with crusty bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
