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Greek meatball soup

Greek meatball soup

Finely chop the onion and fry in hot oil for a few minutes.

Add 1 liter of water and bring to the boil.

Mix the meat with salt, pepper, thyme and freshly chopped parsley. They form hairs that we boil over onions.

When they are almost cooked, add the grated carrot and parsnip and the diced potato and pepper.

Bring to a boil over medium heat.

When the vegetables and meat are ready, season the soup with vinegar, salt, pepper and egg yolks mixed with milk and cooking cream (bring to the same temperature by adding hot soup juice). Boil together for just one minute, then turn off the heat and add the chopped greens.

Good appetite!


Recipe of the day: Greek meatball soup

The e-rețete.ro website offers us the best version of Greek-style meatball soup for which you will not have much trouble, and the ingredients are easily found in supermarkets and markets. The cooking time is not much different from the usual, everyday meatball soup. Below ingredients and preparation !

Ingredient:

  • 400-450 grams of minced meat (combined: beef, pork, chicken)
  • a small onion
  • 50 grams of round grain rice
  • 3 dill threads
  • an egg
  • 1/2 teaspoon salt and 1/8 ground pepper
  • 2-3 tablespoons of flour
  • 80 milliliters of cold water
  • 2 tablespoons oil
  • a big carrot
  • 1.8 liters of water or juice from chicken soup
  • two eggs
  • 60 milliliters of lemon juice.

Preparation for giouvarlakia

Mix the rice with the minced meat, salt and dill to form the meatballs. Put the onion over the grater and add it over the combination of meat and rice. Then put the egg and 80 milliliters of cold water over this combination and knead until you get a homogeneous mixture. Put the bowl of meat and rice balls in the fridge until you need it.

Saute the grated carrot in a separate pot. Add water or chicken soup and salt the base that will make up the soup. Then put the meatballs in the pot and leave the lid ajar. In order not to stick the hairs together, it is advisable to place them at a distance from each other in the pot. As the soup boils, they will become hard.

Beat the eggs with the lemon juice until you get a foam. Add three tablespoons of hot soup over the eggs and continue to mix with the whisk. Remove the pot from the heat after adding the lemon juice composition with the egg before it boils. You can season at the end, to taste, with salt and pepper.


For hairpins: 500 g of minced pork, beef or veal, 60-80 g of rice, a suitable onion, 1 egg, thyme, parsley, the core of a slice of white bread soaked in water and squeezed well, 1-2 tablespoons of flour.

For the soup: 2-3 liters of water or meat broth, ½ peppers, 1 onion, 1 carrot, optionally a piece of leek, 2 tablespoons oil, salt, pepper, chopped greens (celery leaves, larch, dill, parsley), borscht or pickled cabbage juice to taste, 2 egg yolks, sour cream or yogurt in addition possible: hot peppers, mujdei, a tomato cut into pieces. [1] [2].

Hairpins: First boil 500 ml. of lightly salted water in a saucepan. When the water boils, add the rice and cook for two minutes. Drain the rice and rinse under running cold water. Add to the meat very finely chopped onion, boiled rice, egg, greens, salt and pepper, maybe a teaspoon of sweet paprika, to taste. Knead the composition well. Then take it with a teaspoon of meat, about as big as an olive (in other recipes as big as a plum) and twist it in the wet palm to get the round shape. After that, the meatballs are rolled in flour.

Soup: Grate the vegetables and onions through a grater with large holes or cut into matches (julienne) and harden with about two tablespoons of oil to develop its flavor. When the salted water or meat broth has started to boil, put the meatballs and cook for about 5 minutes on low heat until they float in the juice. At the end, add the vegetables and greens, as well as the borscht, leaving the soup covered for about three minutes. Whip the cream (or yogurt) with the yolks and two tablespoons of cold water, then dilute with a pinch of hot soup and then pour into the pot. Finally, the taste of salt, pepper and sour matches. Serve with some cream / yogurt and chopped parsley or green dill. [1] [2]


Greek Meatball Soup & # 8211 Original Recipe

Greek meatball soup recipe which I present to you today is the original recipe for meatball soup with egg and lemon sauce (avgolemono) from Greek cuisine. The egg and lemon sauce gives fineness and an extra consistency to the meatball soup.

To prepare the Greek meatball soup recipe we need chicken soup & # 8211 base for food. We can make homemade chicken soup from a few pieces of chicken with several bones and various vegetables. If we don't have homemade chicken soup, we can make a soup from commercial chicken concentrate cubes.

Meatball soup is one of my favorite soups and I cook it quite often. I always give it a slightly different taste using another ingredient for sour: borscht, lemon juice or cabbage juice.

Last year I visited Greece and I really liked the meatball soup with egg and lemon sauce that I ate there. It had special aromas given by the lime juice (lime) used to prepare the egg and lemon sauce and a small amount of bacon used in the meatball composite. Of course I had to find out the recipe!


For hairpins: 500 g of minced pork, beef or veal, 60-80 g of rice, a suitable onion, 1 egg, thyme, parsley, the core of a slice of white bread soaked in water and squeezed well, 1-2 tablespoons of flour.

For the soup: 2-3 liters of water or meat broth, ½ pepper, 1 onion, 1 carrot, optionally a piece of leek, 2 tablespoons oil, salt, pepper, chopped greens (celery leaves, larch, dill, parsley), borscht or pickled cabbage juice to taste, 2 egg yolks, cream or yogurt in addition possible: hot peppers, mujdei, a tomato cut into pieces. [1] [2].

Hairpins: First boil 500 ml. of lightly salted water in a saucepan. When the water boils, add the rice and cook for two minutes. Drain the rice and rinse under running cold water. Add to the meat very finely chopped onion, boiled rice, egg, greens, salt and pepper, maybe a teaspoon of sweet paprika, to taste. Knead the composition well. Then take it with a teaspoon of meat, about as big as an olive (in other recipes as big as a plum) and twist it in the wet palm to get the round shape. After that, the meatballs are rolled in flour.

Soup: Grate the vegetables and onions through a grater with large holes or cut into matches (julienne) and harden with about two tablespoons of oil to develop its flavor. When the salted water or meat broth has started to boil, put the meatballs and cook for about 5 minutes on low heat until they float in the juice. At the end, add the vegetables and greens, as well as the borscht, leaving the soup covered for about three minutes. Whip the cream (or yogurt) with the yolks and two tablespoons of cold water, then dilute with a pinch of hot soup and then pour into the pot. Finally, the taste of salt, pepper and sour matches. Serve with some cream / yogurt and chopped parsley or green dill. [1] [2]


  1. In a bowl mix the minced meat with onion, rice, egg, lime peel, 2 tablespoons oil, salt and freshly ground pepper (to taste). Form the meatballs and give them a little flour.
  1. Put chicken soup, carrot, pepper, celery, bay leaf and oil in a pot and cook for 10 minutes. Put the meatballs carefully, one by one and continue to boil the soup for 45 minutes. Remove the bay leaf, check if it is necessary to add salt and then turn off the heat.
  1. In a bowl, beat the eggs very well with the wire until they become like a fluffy cream. Add the lemon juice and lime juice little by little, beating continuously until all the juice is incorporated. Dilute the cornstarch with a little cold water and add it over the egg mixed vigorously with the whisk. We take the hot soup from the pot with the polish and we add it little by little over the beaten eggs, stirring constantly. In this way we put 2-3 tablespoons of soup to gradually raise the temperature of the egg and lemon sauce.
  1. Put the meatball soup pot on the fire again and let it boil, then turn off the heat. Pour the sauce over the meatballs and turn the pot in circular motions so that the egg and lemon sauce mixes well in the soup. Then add the dill and pepper.

Tip: We do not cover the pot with a lid because the steam returns to the pot and the egg and lemon sauce is cut. If we do not serve the meatball soup immediately and we want to cover the pot, first cover it with a clean kitchen towel and then put the lid on. The towel will retain steam.

I recommend you prepare this recipe for Greek meatball soup! You will be very pleased with the result!


-2 pieces chicken breast (about 1.8 kg.),
-3 small onions,
-2 carrots,
-1 parsnip root,
-2 parsley roots,
-a piece of celery,
-1 link green larch,
-2 tablespoons rice,
-1 lemon,
-1 tablespoon Maggi the secret of intense flavor with vegetable flavor,
-1 tablespoon magic bag,
-200 ml sweet milk,
-500 gr.smantana,
-salt to taste,
-4 eggs,
-2 heads of garlic.

-Wash the meat and put it to boil with a clove of garlic, let it boil for a few minutes, discard the water, rinse the meat, cut it into small cubes and put it in another pot with cold water.
-The vegetables are cleaned and boiled with water and a little salt, when they are cooked, they are passed and put over the cut meat. Bring to a boil and add lemon juice, mash the secret of taste and a tablespoon of magic borscht for a pleasant taste and flavor, rice and bring to a boil, about to boil a few, then turn off the heat.
-Clean a clove of garlic, chop finely and make a sauce, add milk, sour cream and eggs over the garlic and mix well. Pour the composition over the soup, mix lightly and press the finely chopped green larch.

It is preferable to add the cream only after about 5 minutes after stopping the fire, so we do not risk cutting the cream.

Try this video recipe too


500 grams of minced pork
a cup of rice
a whole egg for hair
2 carrots
a celery
2 onions
a red bell pepper
2 diced potatoes
300 grams of sm & acircnt & acircnă
an egg yolk
dill
salt to taste

Difficulty: average

Boil the carrot, celery, pepper and onion, all finely chopped, or grated. When the water boils and the vegetables are soft, add the diced potatoes and the meatballs. Before you put the soup in them, pass the meatballs through vinegar mixed with oil, so that they do not fall apart. At the end, after all the ingredients have boiled, add the sm & acircnt & acircna mixed with the egg yolk. After extinguishing the fire, add the finely chopped dill and cover the pot with a lid for 5 minutes.

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