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Yuvarlak – Youvarlakia – Greek Soup with Meatballs

Yuvarlak (meaning round in Turkish), yuvarlak köfte (meaning meatballs in Turkish), or γιουβαρλάκια (youvarlakia), are a kind of large meatballs in sauce. The meat mixture includes rice or bulgur. They are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines. In the Turkish cuisine the dish is called Sulu Köfte, Ekşili köfte or Terbiyeli köfte, depending on the regions of the country. Similar dishes in other cuisines include Ciorbă de Perişoare, Tabriz Meatballs, Smyrna Meatballs, Analı Kızlı Soup, and Harput Meatballs.

Youvarlakia - Greek Soup with Meatballs
Yuvarlak or Youvarlakia are a kind of large meatballs in sauce. The meat mixture includes rice and are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines.
Ingredients
  • 500 g beef mince
  • 500 g uncooked Arborio rice
  • 1 medium onion, peeled and pureed (or very finely diced)
  • salt and freshly ground black pepper, to taste
  • 1 bunch Italian flat leaf parsley, chopped
  • zest of 2 lemons
  • 1 egg
  • 1 fresh bayleaf
  • 6 cups water
For avgolémono
  • 2 eggs, separated
  • juice of the 2 lemons above (in soup recipe)
  • 1½ cups stock from cooking the meatballs
Instructions
  1. Mix the minced beef, uncooked rice, pureed onion, zest of 2 lemons, salt and pepper with the whole raw egg in a bowl. Mix well and form little walnut sized meatballs by hand. Press the rice firmly into the meat.
  2. Boil the water in a pot with the bay leaf. Slide the meatballs into the water so that they can simmer in the water, on medium heat, for about 30 minutes to ensure that both meatballs and rice are cooked.
  3. Remove from heat, discard the bay leaf and stir in the avgolémono gently, check and correct the salt and pepper, add the parsley and serve hot with bread.
For avgolémono
  1. Beat egg whites with a pinch of salt until they are stiff.
  2. Beat the egg yolks and add the lemon juice and the slightly cooled down stock to them bit by bit, stirring constantly.
  3. Fold the egg whites into the yolk mixture.
  4. Now add this sauce to the main dish and fold it in carefully but do not allow it to cook any further.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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