Yuvarelakia Soupa Avgolemono
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
|
|
| 1 | each |
onions
grated |
|
| 2 | each |
garlic cloves
crushed |
|
| 6 | tablespoons |
long grain rice
|
|
| 2 | tablespoons |
dill weed
|
|
| 3 | large |
eggs
|
|
| 5 | cups |
water
|
|
| 1 | each |
onions
chopped |
|
| ½ | each |
carrots
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
|
|
| 1 | each |
onions
grated |
|
| 2 | each |
garlic cloves
crushed |
|
| 9E+1 | ml |
long grain rice
|
|
| 3E+1 | ml |
dill weed
|
|
| 3 | large |
eggs
|
|
| 1.2 | l |
water
|
|
| 1 | each |
onions
chopped |
|
| 0.5 | each |
carrots
chopped |
|
Directions
In a large bowl, combine the meat, grated 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 barrels and set aside.
In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste.
Lower the heat and add the meat-rice barrels.
Simmer, covered, for 30 minutes, then remove from the heat.
