top of page

Yuvarlakia, minced meatballs with rice and an egg-lemon sauce

A popular soup for all ages


Chop the herbs

Soak the rice in water

Mash the onion and place it on absorbent paper

In a bowl place all the minced meat ingredients and knead for 6 - 7 minutes

Leave for about 30 minutes in the refrigerator

In a pot put the water to boil

Shape balls and place them in a pan with flour

Add 2 carrots and powdered vegetable stock to the water

Put the meat balls in the water little by little

Reduce the heat and boil covered for about half an hour

Squeeze the lemon and mix with the starch

Turn the heat off

Beat the eggs, add the lemon and the starch and mix

Slowly and gradually add soup from the pot into the egg-lemon to raise the temperature.

Pour the egg-lemon into the pot and turn on the heat to raise the temperature without boiling.


1 kg ground beef

1/2 cup olive oil (100ml)

1 onion (grated) (200 g)

2 eggs

2 cloves of garlic

1/2 fl. Carolina or glazed rice (90 g)

2 tbsp chopped fresh mint or 1 tbsp. dry

2 tbsp chopped dill

2 tbsp chopped parsley

¼ tsp cumin powder

Salt + Freshly ground pepper


For the soup:

2 liters of water

2 tbsp vegetable broth powder

1 egg + 1 yolk

1 tbsp corn flour

1-2 lemons

2-3 carrots

Heading 3

bottom of page