Yuvarlakia (Greek meatball soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,630.7
- Total Fat: 104.1 g
- Cholesterol: 375.0 mg
- Sodium: 7,331.4 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 4.2 g
- Protein: 95.2 g
View full nutritional breakdown of Yuvarlakia (Greek meatball soup) calories by ingredient
Introduction
A frugal way of making a little meat feed more mouths. One of Son's favourite dishes, this is popular in winter in Greece. A frugal way of making a little meat feed more mouths. One of Son's favourite dishes, this is popular in winter in Greece.Number of Servings: 1
Ingredients
-
2 L water
1 onion, finely chopped
2 Tbsp chopped parsley
500g lean beef mince (ground beef)
1 cup white rice
1 Tbsp salt
freshly ground black pepper
Optional:
sliced or grated carrots
Directions
Put 2 Litres of water on to boil with half a Tbsp salt in the largest saucepan you own (a large lidded frying pan will do nicely).
Chop onion and parsley finely (you can put them together in a mini processor).
Tip into large bowl, add beef mince, rice, 1/2 Tbsp salt, pepper, knead together to mix thoroughly.
By this time the water should have started boiling. Remove lid, then as you shape the balls drop them directly into the saucepan, making sure they do not touch each other, at least until they've turned brown. Each ball should be about the size of a walnut. If your saucepan was large enough the balls should have formed a single layer. If you like, add some sliced or grated carrot to the water at this stage. Reduce heat to a medium simmer (they should be bouncing gently in the liquid but not bubbling hard), cover and cook for c45'. Some of the rice will have fallen off the balls to thicken the soup.
Leftovers freeze well in individual portions.
Number of Servings: 1
Recipe submitted by SparkPeople user SUNNY112358.
Chop onion and parsley finely (you can put them together in a mini processor).
Tip into large bowl, add beef mince, rice, 1/2 Tbsp salt, pepper, knead together to mix thoroughly.
By this time the water should have started boiling. Remove lid, then as you shape the balls drop them directly into the saucepan, making sure they do not touch each other, at least until they've turned brown. Each ball should be about the size of a walnut. If your saucepan was large enough the balls should have formed a single layer. If you like, add some sliced or grated carrot to the water at this stage. Reduce heat to a medium simmer (they should be bouncing gently in the liquid but not bubbling hard), cover and cook for c45'. Some of the rice will have fallen off the balls to thicken the soup.
Leftovers freeze well in individual portions.
Number of Servings: 1
Recipe submitted by SparkPeople user SUNNY112358.