Youvarlakia

Our delightful soup features tender meatballs simmered in a rich, lemony broth that is both savory and delicious. Each spoonful offers a harmonious blend of tangy and hearty notes, transporting you straight to the heart of Greece.

Servings

8

Prep Time

30 Min

Cook Time

75 Min

Ingredients

• 1 large onion, grated and drained
• 3 garlic cloves, minced
• 1/2 lb ground beef
• 1/2 lb ground pork
• 4 tbsp Noshejan Peak Greek Technique
• 1/4 cup uncooked Arborio rice
• 4 large eggs
• 3 tbsp olive oil
• Juice of three lemons or ½ cup lemon juice
• 1 onion diced
• 2 large carrots, finely diced
• 2 celery ribs, finely diced
• 1 zucchini, diced
• 1 medium potato, peeled & diced
• 8 cups chicken bone broth

Instructions

Combine shredded onion, garlic, beef, pork, 2 tbsp Noshejan Peak Greek Technique, rice, and one egg in a large mixing bowl. Mix together thoroughly. Roll into mini meatballs, about the size of a large marble. Cover and refrigerate until time to cook.

In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, celery, zucchini and potato. Mix well and cook for 5 minutes, stirring often. Add the meatballs, gently stirring in, and cook for another 5 minutes, stirring often.

Add the bone broth and the remaining 2 tbsp Noshejan Peak Greek Technique. Mix well and bring to a boil. Lower heat to medium-low and cook covered for 1 hour. Uncover and remove from heat.

Divide the remaining egg yolks and whites into separate bowls. With an electric mixer, beat the whites until thickened, about 5 minutes. Add the yolks and lemon juice to the egg whites and beat until thoroughly mixed together.

Temper the egg mixture by slowly adding a ladle full of the hot soup broth while stirring to combine. Slowly stir in a second ladle. Pour the mixture into the soup and mix well. Cover and let sit for 15 minutes.

Serve hot.