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-> [Cereals, Eastern European, Fruits, Greek, Soups & Stews] -> [Yuvarelakia soupa avgolemono (meat-rice barrel soup) Recipe] |
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Yuvarelakia soupa avgolemono (meat-rice barrel soup)
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| Artist: |
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| Categories: |
Cereals, Eastern European, Fruits, Greek, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground beef, veal or lamb | | 1
| | Onion, grated | | 2
| | Garlic cloves, crushed (opt) | | 6
| tbsp | Raw long-grain white rice | | | Chopped fresh parsley | | 2
| tbsp | Chopped dill, mint or basil | | 1
| tsp | Dried oregano or thyme | | | Salt & freshly ground pepper | | 3
| | Eggs | | 5
| cup | Water or stock | | 1
| | Onion (optional), chopped | | 1
| | Celery stalk (opt.), chopped | | 1/2
| | Carrot (optional), chopped | | 1
| | Lemon (or more), juice only |
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Procedures:
| 1 | In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. | | 2 | Knead for a few minutes, then shape into walnut- sized barrels and set aside. | | 3 | In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste. | | 4 | Lower the heat and add the meat-rice barrels. | | 5 | Simmer, covered, for 30 minutes, then remove from the heat. | | 6 | To prepare avgolemono, beat the two remaining eggs for 2 minutes. | | 7 | Continuing to beat, gradually add the lemon juice. | | 8 | Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. | | 9 | Add to the soup and heat, being careful not to let it boil. | | 10 | Serve hot, garnished with parsley. | | 11 | Note: this soup is frequently made without the additional vegetables added to the liquid. | | 12 | Also, you may enjoy this soup without avgolemono, in which case add ?cup canned tomato sauce to the liquid and reduce the water to 4 ?cups. |
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