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    You are in: Home / Greek / Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free) Recipe
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    Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

    Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free). Photo by LifeIsGood

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    UmmBinat's Note:

    A lovely soup from The Complete Middle East Cookbook by Tess Mallos

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    Serves: 6


    Units: US | Metric


    1. 1
      Beat 1 egg and mix it with the ground meat, onion, rice, 2 tbs parsley, mint, & salt & pepper to taste.
    2. 2
      Shape into meatballs the size of a small walnut and coat lightly with rice flour.
    3. 3
      Bring stock to a boil in a soup pot & drop in prepared meatballs; add the butter.
    4. 4
      Cover and simmer gently for 1 hour.
    5. 5
      In a bowl beat remaining two eggs until light and foamy.
    6. 6
      Gradually beat in lemon juice.
    7. 7
      Slowly add about 2 cups of the simmering stock, beating constantly.
    8. 8
      Pour the egg mixture into the soup and stir lightly but constantly for two minutes to cook the egg.
    9. 9
      Remove from heat and stir for a further minute so the heat of the pot will not cause the egg to curdle.
    10. 10
      Ladle soup into soup plates and sprinkle with a little chopped parsley.
    11. 11
      Serve with crusty bread.

    Ratings & Reviews:

    • on May 04, 2012


      Delicious, thanks for posting always interesting recipes!
      I know that it was I strange combination: I served the meatball soup with steamed asparagus.
      After boiling one hour, the broth was reduced to about 3 cups. I drained the meatballs and I incorporated eggs and lemon juice to the sauce. After heating again (don't boil!) I placed the meatballs back to the sauce.
      In this way the soup/sauce was thick enough to serve with asparagus. The abundant sauce was more than welcome.
      A big thanks again!

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    • on November 04, 2010


      Tess Mallos' cookbook was one of the first I bought as a young bride in the early 80s, so I was delighted to see this recipe here. I have made it many, many times and it's one of my favorites! I'm vegetarian now, but adapted the recipe using Gimme Lean soy burger and it works really well. And I use raw rice. The kids call it "You'd better like it or I'll kill you" as that's what the name sounds like to them.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2010


      This was a great tasting soup. I loved the hint of the lemon and mint. I didn't have fresh mint so used about 1/2 tsp dried. I didn't cook my rice ahead of time, just added uncooked to the meatball mixture. Not sure that was what I was suppose to do, but it seemed to work well for me. Some of my meatballs fell apart during the simmering stage also. I will make this soup again. Thanks UmmBinat for sharing. Made for the Diabetic Forum Special :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Cypriot Meatball Soup (Yourvarlakia Avgolemono) (Gluten Free)

    Serving Size: 1 (343 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 358.5
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 7.1 g
    Cholesterol 155.5 mg
    Sodium 390.4 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 0.8 g
    Sugars 3.9 g
    Protein 23.6 g

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