Eat and Drink
Recipe Contest Winner - Youvarlakia (Mediterranean Meatball Soup)
Photo by iStock
As mentioned in our last blog post, The Greekish Life ran our first recipe contest! We may make this an annual thing; let's see how it goes.
And the winner is: Karen TaylorHowell, owner of www.CapeCodEateries.com, for her recipe for Youvarlakia!
I like how it's truly a Greekish recipe, in that you can add the meatballs to even a canned soup in a pinch and still add that Greek flavor. It also comes in at around 30-40 minutes to prepare, which is another thing we really like around here!
Here's Karen in her own words:
This is what I do to make soup a bit more interesting. It’s not completely my recipe. I simply add meatballs to whatever soup I have on hand. [Number of] servings depends on the amount of soup you’re making.
Mediterranean Meatball Soup (Youvarelakia) a.k.a. Youbettalikem
Turn any chicken soup into this Mediterranean marvel by adding these simple-to-make Greek meatballs.
Ingredients for Meatballs
2 ¼ cups of ground beef
¼ of a cup long-grain rice (not boiled)
½ cup parsley, finely chopped
1 medium sized onion, finely chopped
2 tbsps olive oil
½ carrot, grated (optional)
3 tbsps fresh dill, finely chopped (optional)
1 tsp salt
a pinch of coriander
freshly ground pepper
Ingredients for avgolemono
Juice of two lemons
Whisk these two ingredients together until frothy
Combine the ingredients by hand. Place mixture in fridge for about 15 minutes as this will help the meatballs from breaking apart when cooking in the soup.
It helps if you have a small ice cream scoop so all the meatballs are of uniform size. Form them into golf ball size meatballs.
Gently drop them into any chicken soup – Greek soup from scratch, Liptons, Campbells – I’ve even used ramen noodle soup in a pinch.
Keep on low boil for 15 minutes. Slowly add egg/lemon (avgolemono) to the soup, stirring all the while. Cook for another 3-5 minutes and serve.