Yiouvarlakia Souppa (Meatball Soup) is a traditional Cypriot recipe for a classic soup of minced meat meatballs in a chicken broth base flavoured and thickened with egg yolks and lemons. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Meatball Soup (Yiouvarlakia Souppa).
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Yiouvarlakia Souppa (Meatball Soup): A Greek recipe for a soup of minced meat meatballs in a chicken broth base flavoured and thickened with egg yolks and lemons.
Combine the minced meat in a bowl with the garlic, onion, egg, parsley and half the rice. Knead well to combine then form into about 30 small balls. Sprinkle these with the flour.
Pour the broth into a pan and bring to a boil. Add the meatballs and the remaining rice. Bring to a simmer and cook for 30 minutes, or until the rice is tender and the meatballs are done through.
Beat the egg yolks and lemon juice in a bowl. Whilst whisking constantly gradually work in 400ml of the broth from the soup. Keep beating after the broth is added then gradually pour this mixture back into the soup, stirring all the while.
Heat the soup gently until thickened (do not boil) then ladle into warmed bowls and serve. Each serving should have 4 or 5 meatballs.
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