Yuvarlakia (Meat Ball Soup)  » Recipes  »
4.0
1 votes
Are you familiar with this?
Feel free to rate it!
  • The name of it, in as much as I know, derives from the Turkish word for “round”, and in essence is something like Meat Ball Soup

    • by fumantsu
      TRUSTWORTHY

      all reviews
      Greek cuisine is world wide famous for its flavours and the healthy diet that constitutes. I am a big fan of it myself, I can admit; huge variety and great flavour combinations. A dish that I really enjoy, especially during the winter time, is the one known in Greece as Yuvarlakia. The name of it, in as much as I know, derives from the Turkish word for “round”, and in essence is something like Meat Ball Soup. Sounds exotic right? Tastes great, I assure you. Before presenting a nice recipe, just for information reasons, I want to add

      that this dish can be found in quite many variations and names in the Balkan’s cuisine mainly. I have tried a few versions and I personally prefer the Greek one.

      Recipe time!! Here it goes:

      • 750 gr minced meat • ½ cup butter or margarine • ½ cup rice • ½ cup finely chopped onions • 2 eggs • 3 chopped parsley • juice from1-2 lemons • Salt and pepper

      1. Put the minced meat in a bowl and add the rice (which has been previously washed), the onion, the parsley, the white part of one egg, a little lemon juice,


      • salt and pepper. Knead well.

        2. Let the butter melt in a saucepan. Knead the yuvarlakia (meat balls of 4 cm diameter more or less) and place them in the saucepan. Then cover the balls with hot water (the more water you add the more “liquid” the dish will be; do not overdo it!!) and let boil over medium heat.

        3. Now, the tough part is to manage the foamy topping, avgolemono in Greek (egg-lemon in translation). As soon as the yuvarlakia are ready, put the yolk from the egg used before together with the second egg and the

        rest of the lemon juice in a bowl and whip hardly. To do so it would be good to use a mixer. As soon as the mix starts becoming like foam, add slowly and steadily a cup of the warm broth from the yuvarlakia. You do this in order the mixture to get the appropriate temperature. As soon as the mixture has become like foam pour it over the yuvarlakia and shake a bit the pan in order the avgolemono to evenly cover the meat balls.

        Tip: Some people use olive oil instead of butter. Moreover, some others batter the yuvarlakia before boil them. This makes the soup thicker.




    • Don't Be Nice. Be Helpful.

    The review was published as it's written by reviewer in January, 2012. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 4911011557491231/k2311a0111/1.11.12
    Your use of this website constitutes acceptance of the Terms & Conditions
    Privacy Policy