Cypriot Meatball Soup Yourvarlakia Avgolemono Gluten Free Recipes

Steps:

• 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.

Steps:

• In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
• Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
• In a soup pot, bring the water or stock to boil and add the meatballs.
• Cook for 20 minutes.
• Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
• Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
• To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
• While beating all the while, gradually add the lemon juice.
• Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
• Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
• Serve hot, garnished with parsley.
• Serve this with feta cheese on the side- goes great with the little meatballs.