greek meatball soup ('giouverlakia/youverlakia')

Prep: 5min | Cooking: 25min

Complexity: 2/5

ingredients:

(serves 4)

For the meatballs:

• 500g ground turkey/chicken

• 1 tbsp thyme

• 1 tbsp salt, 1/2 tsp pepper

• 2-3 carrots, finely grated

• 1 onion, grated

• 2 tbsp olive oil

• 1 egg white

For soup:

• 2-3 tbsp rice

• 1 laurel leaf

• 1 carrot, halved

• 1 onion, halved

• 1-3 tbsp lemon juice

• 2 tbsp olive oil

method:

Combine all meatball ingredients in a bowl.

Bring 7 cups (ca. 1,750 ml) water to a simmer. Add 1 tsp salt, some pepper, and the laurel leaf.

Use a tbsp to portion meatballs and shape them. Place them into the simmering water as you make them (*water must be simmering, otherwise the meatballs will fall apart if the water isn't cooking). Add the rice, halved onion and carrot. Once simmering again, cover with lid and cook 25-30 min.

Remove meatballs, and set aside.

Use a sieve to collect the rice and veggies out of the soup. Add a little soup to them and blitz them into a puree. Add this back to the soup and mix well. Add 1 tbsp lemon juice, and taste. Add more lemon juice if you feel it needs it. Season to taste with salt and pepper, and add the olive oil.

Serve meatballs on soup plates and pour the soup over them.