Cypriot Meatball Soup Yourvarlakia Avgolemono Gluten Free Food

CYPRIOT MEATBALL SOUP (YOURVARLAKIA AVGOLEMONO) (GLUTEN FREE)

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.

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)

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.

GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)

Steps:

• Put bread and ground beef in a bowl, and mix and knead thoroughly.
• Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
• In a soup kettle, bring about 2 qt water to a furious boil.
• Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
• Continue boiling for about 1/2 hour, and then set aside.
• Beat the whites of 3 eggs until frothy, but not stiff and shiny.
• Constantly beating, add the yolks until well mixed.
• Still beating add the lemon juice drop by drop.
• Bring butter and broth to a boil.
• Add this to the egg-lemon mixture, beating continuously.
• Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
• Serve hot.

IT'S ALL GREEK TO ME MEATBALLS

Steps:

• *NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
• Preheat oven to 450 degrees.
• In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
• In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
• Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
• Uncover, and top with remaining feta cheese.
• Let sit in oven for about 1 minute or until the feta melts.

GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)

Steps:

• Meatballs:.
• Apart from the flour and the vegetable oil, mix all the other ingredients together well.
• Make medium-size balls from the mixture.
• Roll the balls in flour and then deep fry them for approximately 15 minutes.
• Sauce:.
• In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
• Add 1 litre water and mix well.
• Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
• Beat the egg yolk thoroughly.
• Add the lemon juice to the egg and keep beating.
• Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
• Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
• Serve with a sprinkling of pepper and fresh mint on top.