I have a great love for the rustic soups of Greece. They are usually simply prepared with few good quality ingredients but always nourishing and flavoursome.
There are many varieties of soup in the Greek kitchen, ranging from hearty bean soups to my favourite, the soothing flavours of an avgolemono soup.
For me, a bowl of soup, is not only comforting, soothing and nourishing it is also a gesture of love.
Here is my recipe for Yiouverlakia soup…meatballs cooked in a broth and finished off with an egg and lemon sauce.
A perfect winter warmer to nourish the soul.
500 grams minced beef
1 small onion, finely diced
1/3 cup medium grain rice
2 tablespons parsley, chopped
1 tablespoon mint or dill, finely chopped
salt and pepper, to taste
50 grams butter
egg and lemon sauce
In a large bowl, combine mince, onion, half the rice, herbs and seasonings. Shape this mixture into small balls.
Pour 1 litre water into a large saucepan and add butter. Bring to the boil. Slowly add the meatballs into the boiling water, together with the remaining rice. Simmer until cooked.
Make the egg and lemon sauce and add to the soup.
Season to taste, garnish with a sprig of parsley is you like and serve hot.
Avgolemono (egg and lemon sauce)
juice of 1 lemon
juice from the soup stock
Lightly beat the egg whites in a small bowl, add the yolks and beat a little more then add lemon juice gradually.
Slowly add a little stock into the egg and lemon mixture, beating all the time. Add a little more stock, continue mixing.
Pour the egg and lemon sauce into your soup or over your dish, stirring well so it doesn’t curdle.