This recipe has yet to appear on the menu at Omega Restaurant in Anaxos
I am in the middle of choosing the menu for summer 2011, so youvarlakia is a definite possibility as it is one of my favorites.
When most of us think of soup it conjures up an image of a bowl of hot velvet liquid. Youvarlakia is a chunky filling soup that is full of flavor weather it is served as a small starter portion or as a main meal.
Have ago and tell us what you think.
Potato & rice soup with meatballs~ youvalakia
Serves 4-6
You will need:
200gms Risotto Rice
2 liters water
2 chicken stock cubes
Salt
Fresh ground black pepper
4 teaspoons Dried or fresh parsley
500gms Minced pork (you can use beef instead if you wish)
1 medium potato (peeled and grated)
1 small egg
Olive oil
Fresh lemon juice
Preparation:
Soak rice in warm water to release excess starch for 20mins then rinse.
Place mincemeat in a large bowl add 2 teaspoons salt, 2 teaspoons parley & ½ teaspoon black pepper. Once evenly mixed together add the egg to bind. Take small amount and roll in to a ball (should be no bigger than a golf ball in size) this makes approx 10-12 balls
Place a small frying pan on a high heat add a tablespoon of olive oil when pan is hot.
Place meatballs in the pan & fry for 1-2 mins on both sides until brown.(this is just for colour)
Remove from the heat.
Method:
Use a large saucepan
Add water & place over a high heat
Add sock cubes
Peel & grate the potato and add to the pot
Bring to boil.
Add rice
After 10mins stir and reduce the heat to med
Add browned meat balls & oil
Try not to stir too much as this will break the meatballs.
Simmer for 15mins.
Add parsley & gently stir in.
Simmer for a further 5 mins, Then remove from the heat leave to stand for 10-15mins
Divide into soup bowls & squeeze lemon juice over the top.
Serve to table with fresh bread.
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