It’s grey and drizzly here today, perfect weather to make yiouvarlakia.
These are real comfort food for me, taking me straight back to childhood. To my Mother’s kitchen ❤️
500g minced pork
1 cup short grain or pudding rice
1 onion, puréed
Salt and freshly ground black pepper
1tsp dried mint (dill is more traditional, so use that if you prefer)
Simply get stuck in! Mix all the meatball ingredients together and shape into 16 golf ball sized meatballs.
Bring 2 litres (approximately!) of chicken stock to a boil, throw in one finely chopped carrot, then turn down to a simmer.
Place the meatballs carefully into the stock and cook for 20 mins.
Slake a tbsp of cornflour with a little water, then slowly add a ladleful of the simmering stock, pour this mixture into the pot of meatballs, stirring carefully so as not to break them up.
Beat 4 eggs in a bowl, with the juice of two lemons, then as is traditional, while beating the egg and lemon mixture, carefully add 2-3 ladlefuls of the hot stock, before adding it all back into the pot.
One of my earliest cooking memories is of my mom making avgolemoni soup, carefully drizzling ladles of the hot stock into the egg and lemon ❤️
And there you have them, yiouvarlakia in egg and lemon soup. Proper comfort food for the soul.