Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A lovely soup from The Complete Middle East Cookbook by Tess Mallos Ingredients:
1 lb ground beef (or lamb) |
1 small onion, finely chopped |
3 eggs |
1/3 cup short-grain rice |
4 tablespoons finely chopped parsley |
1 teaspoon finely chopped mint |
salt |
fresh ground black pepper |
1/4 cup rice flour (to be gluten free) |
5 cups chicken stock |
1 tablespoon butter |
1 lemon, juice of |
Directions:
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.
3. Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
4. Cover and simmer gently for 1 hour.
5. In a bowl beat remaining two eggs until light and foamy.
6. Gradually beat in lemon juice.
7. Slowly add about 2 cups of the simmering stock, beating constantly.
8. Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
9. Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
10. Ladle soup into soup plates and sprinkle with a little chopped parsley.
11. Serve with crusty bread.
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