Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

Name: Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 , 6 serving(s)
Ingredients: 1 lb ground beef (or lamb); 1 small onion, finely chopped; 3 eggs; 1/3 cup short-grain rice; 4 tablespoons finely chopped parsley; 1 teaspoon finely chopped mint; salt; fresh ground black pepper; 1/4 cup rice flour (to be gluten free); 5 cups chicken stock; 1 tablespoon butter; 1 lemon, juice of

Submitted by UmmBinat

"A lovely soup from The Complete Middle East Cookbook by Tess Mallos"

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photo by LifeIsGood

Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 6

ingredients

1 lb ground beef (or lamb)
1 small onion, finely chopped
3 eggs
¹⁄₃ cup short-grain rice
4 tablespoons finely chopped parsley
1 teaspoon finely chopped mint
salt
fresh ground black pepper
¹⁄₄ cup rice flour (to be gluten free)
5 cups chicken stock
1 tablespoon butter
1 lemon, juice of

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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Reviews

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!

Artandkitchen
Tess Mallos' cookbook was one of the first I bought as a young bride in the early 80s, so I was delighted to see this recipe here. I have made it many, many times and it's one of my favorites! I'm vegetarian now, but adapted the recipe using Gimme Lean soy burger and it works really well. And I use raw rice. The kids call it "You'd better like it or I'll kill you" as that's what the name sounds like to them.

misslisam_11264496
This was a great tasting soup. I loved the hint of the lemon and mint. I didn't have fresh mint so used about 1/2 tsp dried. I didn't cook my rice ahead of time, just added uncooked to the meatball mixture. Not sure that was what I was suppose to do, but it seemed to work well for me. Some of my meatballs fell apart during the simmering stage also. I will make this soup again. Thanks UmmBinat for sharing. Made for the Diabetic Forum Special :)

Nimz_
This was a great soup! I forgot the mint, but loved it anyways!

Az B8990
Delicious soup with a very good blend of flavors. I loved the rice (I used uncooked arboria) in the meatballs. I made my meatballs a bit too large, so I've made a note to make them smaller next time. Thanks for posting this interesting and fulfilling soup recipe! ~Made for TYM tag in the Cookbook Forum~

LifeIsGood

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RECIPE SUBMITTED BY

UmmBinat

248

<div class=message-body>Free of gluten, corn, (including xanthan gum & sorghum flour commonly used in gluten free products), milk, soy, yeast, & peanuts. All GMO (genetically modified organisms) & chemicals. Only halal which includes not consuming intoxicants such as alcohol & nutmeg. 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