Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

Recipe by UmmBinat
READY IN: 1hr 30mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
  • Shape into meatballs the size of a small walnut and coat lightly with rice flour.
  • Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
  • Cover and simmer gently for 1 hour.
  • In a bowl beat remaining two eggs until light and foamy.
  • Gradually beat in lemon juice.
  • Slowly add about 2 cups of the simmering stock, beating constantly.
  • Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
  • Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
  • Ladle soup into soup plates and sprinkle with a little chopped parsley.
  • Serve with crusty bread.
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