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Greek style meatball soup

Greek style meatball soup


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I cleaned the vegetables, peppers and onions, washed them well and then chopped them.

In a 6 l pot. I put the oil and I added the vegetables, letting them cook lightly, then I added the hot water, the bay leaf and I adjusted the salt, vegeta and pepper, letting them boil.

Meanwhile, in a bowl I put the minced meat, I added salt, pepper and the egg white from the two eggs, I added 0.75 gr of rice that I washed in time.

I mixed everything well then I shaped the meatballs with wet palms.

I added them to the pot and let them boil, almost finished, I added the finely chopped tomatoes and the rest of the rice.

In a bowl we emptied the sour cream from the box, we added the yolks, we mixed well, then with a polish we take the juice from the pot and we put it over chewing continuously, we put the composition thus obtained over the soup, we match it with borscht as much as we want and season it with celery leaves.

The soup is ready.

Great appetite!


For hairpins: 500 g of minced pork, beef or veal, 60-80 g of rice, a suitable onion, 1 egg, thyme, parsley, the core of a slice of white bread soaked in water and squeezed well, 1-2 tablespoons of flour.

For the soup: 2-3 liters of water or meat broth, ½ pepper, 1 onion, 1 carrot, optionally a piece of leek, 2 tablespoons oil, salt, pepper, chopped greens (celery leaves, larch, dill, parsley), borscht or pickled cabbage juice to taste, 2 egg yolks, sour cream or yogurt in addition possible: hot peppers, mujdei, a tomato cut into pieces. [1] [2].

Hairpins: First boil 500 ml. of lightly salted water in a saucepan. When the water boils, add the rice and cook for two minutes. Drain the rice and rinse under running cold water. Add to the meat very finely chopped onion, boiled rice, egg, greens, salt and pepper, maybe a teaspoon of sweet paprika, to taste. Knead the composition well. Then take it with a teaspoon of meat, about as big as an olive (in other recipes as big as a plum) and twist it in the wet palm to get the round shape. After that, the meatballs are rolled in flour.

Soup: Grate the vegetables and onions through a grater with large holes or cut into matches (julienne) and harden with about two tablespoons of oil to develop its flavor. When the salted water or meat broth has started to boil, put the meatballs and cook for about 5 minutes on low heat until they float in the juice. At the end, add the vegetables and greens, as well as the borscht, leaving the soup covered for about three minutes. Whip the cream (or yogurt) with the yolks and two tablespoons of cold water, then dilute with a pinch of hot soup and then pour into the pot. Finally, the taste of salt, pepper and sour matches. Serve with some cream / yogurt and chopped parsley or green dill. [1] [2]


Greek meatball soup

Meatball soup is one of the tastiest soups in Romanian cuisine. But if you are bored with the classic version, you can opt for a Greek-style meatball soup, very tasty and flavorful.

Greek meatball soup is a combination of the classic Greek chicken soup and meatball soup. If you like the idea of ​​sm & acircnt & acircnă soup, but also meatballs, then this soup will quickly become your favorite icircn.

It can be made with any kind of meat, but today we chose to make turkey meatballs.

  • 400 g minced turkey meat
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1/2 celery
  • 1 ardei kapia
  • 500 g cream
  • 2 eggs
  • 2 teaspoons flour
  • dried dill
  • thyme
  • 4-5 tablespoons oil
  • vinegar
  • salt
  • pepper

Chop the onion, grate the carrot, cut the parsnips and peppers into cubes and put them all to harden in a few tablespoons of oil. Add salt and pepper and leave for 5 minutes, until hardened.

Put 2 liters of water over it, add the whole celery and thyme and let it boil. Until it boils, you can take care of the hairs.

Season the meat with pepper and pepper, add a whole egg, flour, a little dried dill and mix well. Let the composition "bind" for a few minutes, after which you will start to form the hairs, with wet hands.

Turn on the heat and put the meatballs in the soup, one by one. Let it boil for 30 minutes, with the lid on.

It's time to turn the soup into "Greek". Mix the cream with the yolk from the other egg and put a polish from the soup, to bring to the same temperature. This way, the cream will not be chewed when you put it in the soup.

Pour the mixture into the pot and turn off the heat. Add more salt and pepper if needed. Serve with fresh greens and a little vinegar, to taste.


  1. In a bowl mix the minced meat with onion, rice, egg, lime peel, 2 tablespoons oil, salt and freshly ground pepper (to taste). Form the meatballs and give them a little flour.
  1. Put chicken soup, carrot, pepper, celery, bay leaf and oil in a pot and cook for 10 minutes. Put the meatballs carefully, one by one and continue to boil the soup for 45 minutes. Remove the bay leaf, check if it is necessary to add salt and then turn off the heat.
  1. In a bowl, beat the eggs very well with the wire until they become like a fluffy cream. Add the lemon juice and the lime juice little by little, beating continuously with the whisk until all the juice is incorporated. Dilute the cornstarch with a little cold water and add it over the egg mixed vigorously with the whisk. We take the hot soup from the pot with the polish and we add it little by little over the beaten eggs, stirring constantly. In this way we put 2-3 tablespoons of soup to gradually raise the temperature of the egg and lemon sauce.
  1. Put the meatball soup pot on the fire again and let it boil, then turn off the heat. Pour the sauce over the meatballs and turn the pot in circular motions so that the egg and lemon sauce mixes well in the soup. Then add the dill and pepper.

Tip: We do not cover the pot with a lid because the steam returns to the pot and the egg and lemon sauce is cut. If we do not serve meatball soup immediately and we want to cover the pot, first cover it with a clean kitchen towel and then put the lid on. The towel will retain steam.

I recommend you prepare this recipe for Greek meatball soup! You will be very pleased with the result!


Meatball soup recipe

Ingredient:

  • 250 grams of minced meat mixture (pork and beef)
  • An egg white
  • 500 milliliters of borscht
  • 50 grams of rice
  • 250 milliliters of tomato juice
  • A capsicum pepper
  • A bunch of dried thyme
  • A bunch of fresh parsley
  • Half a celery root (200 grams)
  • A parsnip
  • A parsley root
  • 3 carrots
  • 2 white onions
  • Salt, pepper, paprika

Method of preparation:

Fill a pot with two liters of cold water and bring to a boil. Add the celery and chopped kapia pepper, onion, carrots, parsnips and whole parsley root plus a few sprigs of thyme. Season to taste and simmer for 40 minutes. Meanwhile, prepare the meat for the meatballs. Finely chop a white onion and put it in a flat pan in a little oil. Add a pinch of salt, then, after 3-4 minutes, the rice is washed and well drained.

Let it simmer for another 1-2 minutes. Turn off the cooker and allow the onion and rice mixture to cool. Sprinkle salt, pepper, paprika and dried thyme over the minced meat to taste, then add the rice and onion mixture. About 20 hairs come out of the mentioned quantities. Separately, in a kettle, bring the borsch to the boil.

Meanwhile, check the vegetables with a fork to see what stage they are cooking. They should not be boiled until they fall apart, so be very careful. Add the borscht and tomato juice to the pot, stir a little and simmer. Finally, put the meatballs and let everything boil for 20-30 minutes or until the meat and rice boil well. Before extinguishing the fire, add a handful of chopped parsley.


Recipe of the day: Greek meatball soup

The e-rețete.ro website offers us the best version of Greek-style meatball soup for which you will not have much trouble, and the ingredients are easily found in supermarkets and markets. The cooking time is not much different from the usual, of everyday meatball soup. Below ingredients and preparation !

Ingredient:

  • 400-450 grams of minced meat (combined: beef, pork, chicken)
  • a small onion
  • 50 grams of round grain rice
  • 3 dill threads
  • an egg
  • 1/2 teaspoon salt and 1/8 ground pepper
  • 2-3 tablespoons of flour
  • 80 milliliters of cold water
  • 2 tablespoons oil
  • a big carrot
  • 1.8 liters of water or juice from chicken soup
  • two eggs
  • 60 milliliters of lemon juice.

Preparation for giouvarlakia

Mix the rice with the minced meat, salt and dill to form the meatballs. Put the onion over the grater and add it over the combination of meat and rice. Then put the egg and 80 milliliters of cold water over this combination and knead until you get a homogeneous mixture. Put the bowl of meat and rice balls in the fridge until you need it.

Saute the grated carrot in a separate pot. Add water or chicken soup and salt the base that will be the composition of the soup. Then put the meatballs in the pot and leave the lid ajar. In order not to stick the hairs together, it is advisable to place them at a distance from each other in the pot. As the soup boils, they will become hard.

Beat the eggs with the lemon juice until you get a foam. Add three tablespoons of hot soup over the eggs and continue to mix with the whisk. Remove the pot from the heat after adding the lemon juice composition with the egg before it boils. You can season at the end, to taste, with salt and pepper.


  1. In a bowl mix the minced meat with onion, rice, egg, lime peel, 2 tablespoons oil, salt and freshly ground pepper (to taste). Form the meatballs and give them a little flour.
  1. Put the chicken soup, carrot, pepper, celery, bay leaf and oil in a pot and cook for 10 minutes. Put the meatballs carefully, one by one and continue to boil the soup for 45 minutes. Remove the bay leaf, check if it is necessary to add salt and then turn off the heat.
  1. In a bowl, beat the eggs very well with the wire until they become like a fluffy cream. Add the lemon juice and the lime juice little by little, beating continuously with the whisk until all the juice is incorporated. Dilute the cornstarch with a little cold water and add it over the egg mixed vigorously with the whisk. We take the hot soup from the pot with the polish and we add it little by little over the beaten eggs, stirring constantly. In this way we put 2-3 tablespoons of soup to gradually raise the temperature of the egg and lemon sauce.
  1. Put the meatball soup pot on the fire again and let it boil, then turn off the heat. Pour the sauce over the meatballs and turn the pot in circular motions so that the egg and lemon sauce mixes well in the soup. Then add the dill and pepper.

Tip: We do not cover the pot with a lid because the steam returns to the pot and the egg and lemon sauce is cut. If we do not serve meatball soup immediately and we want to cover the pot, first cover it with a clean kitchen towel and then put the lid on. The towel will retain steam.

I recommend you prepare this recipe for Greek meatball soup! You will be very pleased with the result!


Greek meatball soup

1. For the vegetable soup, clean the vegetables and sauté them in a little oil / hot butter. Then pour 2 liters of water, sprinkle with a pinch of salt, cover and simmer. When the vegetables are cooked, strain the soup and place the vegetables in a bowl to cool. You can prepare a delicious beef salad or stuffed eggs from them.

2. For the meatballs, mix all the ingredients, cover with foil and leave the composition to cool for half an hour. With wet palms then form meatballs, roll them in flour and place them on a flat plate.

3. Then place the meatballs in a pot with the clear hot vegetable soup. Cover and simmer for 45 minutes.

4. To dress the Greek meatball soup, beat the egg with the lemon juice and add two tablespoons of hot soup. Pour the mixture into the soup pot and set aside.

5. Let it breathe for a few minutes and serve the meatball soup with finely chopped greens.


Ingredients of Greek lamb soup for Easter

  • 1,2 - 1,5 lamb with bone (head, neck, tail) or a combination of bone with bone and lamb organs (I only used meat)
  • 1 large onion (120-150 grams)
  • 3 liters of water
  • 2 bay leaves
  • 10 black peppercorns
  • 30 milliliters of extra virgin olive oil
  • 4-5 bunches of green onions
  • 1 good salad head (optional)
  • 2 tablespoons (40 grams) rice with large grains
  • 2 links of dill
  • 3 large eggs, very fresh
  • juice from 2 large lemons
  • salt and ground pepper to taste

Preparation - video recipe

Souping soup with avgolemono sauce, important things

  • It is important to use eggs from a safe, very fresh source.
  • As I explained in the video recipe, it is very important that the temperature of the eggs used for dressing the soup gradually rises. By adding small amounts of hot juice and stirring continuously, alternately with the addition of lemon juice, the eggs will reach a temperature that will make them safe for consumption (they will be cooked) but the soup will not separate (cut). The safe temperature for consuming eggs, without worrying that we will get sick, is 72-74 ° C.
  • Do not use bottled lemon juice, but freshly squeezed juice. The difference will be noticeable.
  • If you have leftover Greek lamb soup, keep it in the fridge for up to 3 days. Before serving, heat only as much as needed for consumption and be careful not to heat it above 70 ° C, because it will cut. The cut soup is still good for consumption, it has the same taste and the same properties, only it looks less appetizing.

How can you shorten the preparation time for magiritsa soup?

After practicing the magiritsa soup recipe, I realized that I could have greatly reduced the cooking time. Using a pressure cooker, the meat would have been perfectly cooked in just 35 minutes, instead of two hours.

About LaFantana water

Regarding the water used for the tarragon potato soup recipe, I detail the ones mentioned in the clip: in the area where I live, the water from the network has a very strong smell of chlorine. On top of that, it's often not very clear and it's quite harsh. It is a real challenge to maintain the appearance of sanitary ware, because water stains and destroys them. I am convinced that this problem is common to many of us. For years, therefore, I have been using tap water only for washing, and I have been using bottled water for drinking and cooking.

Recently, I discovered the 8-liter reusable LaFantana container. It is very advantageous, because:

  • the water comes to our house, we don't have to carry it when we shop
  • we order online and LaFantana people come with full containers and collect the empty ones:
  • this means that fewer PETs will be generated, which we also know are released everywhere, polluting the environment. For the cooking of the tarragon potato soup recipe we used water from the 8 liter LaFantana container, which you can order online, here: www.magazin.lafantana.ro.

I hope you find this information useful and I am waiting for you with impressions after preparing the recipe!


Greek-style meatball soup - Recipes

I can honestly say that I didn't really make beef meatball soup, I usually make it with chicken, but after experiencing it I fell in love. And especially of this version trained with egg and yogurt. Good for everything! And the dukan recipe on top. So get to work if you haven't done it before and I guarantee you will enjoy it.

Cruise Phase (PL), Consolidation, Definitive Stabilization

- 1 whole egg plus 2 egg yolks for dressing

Wash the vegetables and cut them into cubes. Put 2.5 liters of water in the pot and add the vegetables. Let them boil for about 25 minutes. Meanwhile, prepare the minced meat and add 1 egg, salt, pepper and green dill to the same bowl. Mix again in a blender to blend the composition. Form balls about 2-2.5 cm in diameter. Add the tomato paste and the meatballs over the boiling vegetables and let it boil for another 25 minutes (you will notice when the meatballs are cooked).

Mix the yolks with the yogurt. Remove the pot from the heat and take a little juice from the pot, and pour it over the yolks, from close to close. Homogenize little by little and then pour everything into the soup pot.

Turn off the heat, add the finely chopped dill and parsley and leave the pot with the lid on so that the flavors blend.



Comments:

  1. Mumuro

    Very funny information

  2. Payton

    horror !!!

  3. Daxton

    Thank you, delicious!

  4. Hayward

    What a cute answer

  5. Kafele

    This theme is simply matchless :), it is interesting to me)))

  6. Kagagor

    Incomparable topic, to me it is)))) interesting



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