Youvarlakia/ Meatball Soup…
…This truly is a magic soup !
With a spoonful it transports me to my childhood and evokes happy memories , it puts a smile on the face of everyone that has it and it warms up heart and gut ! It is also an effective and delicious way to ward off colds and get a boost of energy .
The name derives from the Turkish word yuvarlak which means ‘round’ , and then adding the end -akia, which we use in the Greek language to say that something is small and cute , which dictates that the size of the meatballs should be small and delicate.
They can be eaten with or without avgolemono ( lemon juice and eggs beaten together and stirred into the soup at the very end ) . I prefer mine without it , but lots of lemon juice is a must!
To serve 4 peeps:
In a bowl ,mix well 750gr of minced beef , 1x finely chopped or (even better) grated onion, 1/2 a bunch of chopped parsley , 1/3 of a bunch chopped dill, 1/2 a cup of risotto rice, 1 tbsp margarine , salt and pepper and shape into 12-16 small meatballs.
In a large pan , put 3x carrots cut in thick slices, 6 potatoes cut into quarters, celery leaves ( if you can’t find them just use celery sticks cut in thirds) , 1/2 a cup of risotto rice , 1 cup of good quality olive oil and a crumbled stock cube ( beef, chicken or veg) . Fill up with a 2-3 litres of water and bring to the boil.
Turn down the heat ,add the meatballs to the pan and let cook for about 30 mins . Serve with lemon juice and lots of freshly ground pepper .
❕If you want to serve it with avgolemono , once you take the ready soup off the heat , in a deep bowl lightly beat 2x eggs and mix with the juice of 2x lemons and a tsp of cornflour . Then very gradually pour some of the soup in the egg mix . This has to be done super slowly in order to bring the eggs to the temperature of the soup , without cooking them . When ready , gently pour the egg mix into the pan but don’t stir , just move the pan around so that the whiteness of the avgolemono spreads all over .