Ingredients
-
1
-
1
-
3
-
1/3
-
4
-
1
-
-
-
1/4
-
5
-
-
-
-
-
Directions
Cypriot Meatball Soup Yourvarlakia Avgolemono Gluten Free, A lovely soup from The Complete Middle East Cookbook by Tess Mallos, Delicious, thanks for posting always interesting recipes!I know that it was I strange combination: I served the meatball soup with steamed asparagus.After boiling one hour, the broth was reduced to about 3 cups. I drained the meatballs and I incorporated eggs and lemon juice to the sauce. After heating again don’t boil! I placed the meatballs back to the sauce.In this way the soup/sauce was thick enough to serve with asparagus. The abundant sauce was more than welcome.A big thanks again!
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Steps
|
1
Done
|
Beat 1 Egg and Mix It With the Ground Meat, Onion, Rice, 2 Tbs Parsley, Mint, & Salt & Pepper to Taste. |
|
2
Done
|
Shape Into Meatballs the Size of a Small Walnut and Coat Lightly With Rice Flour. |
|
3
Done
|
Bring Stock to a Boil in a Soup Pot & Drop in Prepared Meatballs; Add the Butter. |
|
4
Done
|
Cover and Simmer Gently For 1 Hour. |
|
5
Done
|
in a Bowl Beat Remaining Two Eggs Until Light and Foamy. |
|
6
Done
|
Gradually Beat in Lemon Juice. |
|
7
Done
|
Slowly Add About 2 Cups of the Simmering Stock, Beating Constantly. |
|
8
Done
|
Pour the Egg Mixture Into the Soup and Stir Lightly but Constantly For Two Minutes to Cook the Egg. |
|
9
Done
|
Remove from Heat and Stir For a Further Minute So the Heat of the Pot Will not Cause the Egg to Curdle. |
|
10
Done
|
Ladle Soup Into Soup Plates and Sprinkle With a Little Chopped Parsley. |
