Greek-style Meatball Soup

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 1 egg 1 egg
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil 1 tablespoon olive oil
• 4 cups chicken or vegetable broth 4 cups chicken or vegetable broth
• 2 cups crushed tomatoes 2 cups crushed tomatoes
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Fresh parsley, for garnish Fresh parsley, for garnish
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground lamb, breadcrumbs, onion, garlic, parsley, mint, egg, salt, black pepper, oregano, thyme, cinnamon, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   Pour in the chicken or vegetable broth, crushed tomatoes, and lemon juice. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the meatballs are cooked through and tender.
5. 5.
   Serve the Youvarlakia hot, garnished with fresh parsley and a drizzle of olive oil.

Treat your ingredients with care...

• Ground lamb — If you can't find ground lamb, you can substitute it with an equal amount of ground beef or use a combination of ground beef and ground pork.
• Fresh mint — Make sure to use fresh mint for the best flavor. If you don't have fresh mint, you can substitute it with dried mint, but reduce the amount by half.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cloves to the meatball mixture.
• If you prefer a thicker broth, you can add a tablespoon of tomato paste to the soup.
• Serve the Youvarlakia with a side of crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Youvarlakia hot in individual bowls. Sprinkle some fresh parsley on top and drizzle each serving with a generous amount of olive oil. Accompany the soup with a side of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a few meatballs in the center of each bowl and ladle the broth around them. Garnish with a sprig of fresh parsley and drizzle a swirl of olive oil on top. Serve the soup with a slice of lemon on the side for an extra touch of freshness.