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This Greek Meatball Soup is in a black bowl. With cubed potatoes and carrots.

Greek Meatball Soup (Yiouvarlakia)

foodzesty
Ground beef with rice, cubed potatoes, and carrots in a hearty bowl of soup for those cold days of winter.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine Greek
Servings 5 servings

Ingredients
  

  • 1 lbs ground beef lean
  • 1 onion red or yellow grated
  • 1 egg large
  • 1 carrot ½ grated - ½ cubed into small pieces
  • 1 potato cubed in small pieces
  • ¼ cup arborio rice or short grain rice
  • ¼ cup olive oil plus 3. tbsp for saute
  • 3 tbsp dill fresh finely chopped
  • 3 tbsp parsley fresh finely chopped
  • salt
  • pepper
  • 1 ½ liters vegetable broth

Instructions
 

  • Place in a large bowl combine the ground beef, grated carrot, dill, parsley, egg, and rice. Use your hands to knead the mix. Season with salt and pepper. Continue to knead for a few more minutes.
  • In the meantime, in a large pot on medium heat saute with two tbsp of olive oil the potatoes, and carrots for two to four minutes. Add in the vegetable broth and let it boil for 10 minutes.
  • Form the mixture into small or medium-sized meatballs and place one by one into the pot.
  • The vegetable broth should cover the meatballs. Pour in the olive oil
  • Boil for 30 minutes until meatballs are tender. Serve hot.
Keyword meatballs, soups