Greek meatball soup
"Uvelka" is a Greek soup with meatballs. Everything seems to be usual, but not quite. The soup is used the addition of lemons-egg-flour sauce, this soup gets a nice color, it is more dense and velvety, with a pleasant acidity. This technology is adding the "sauce" is very common in Greek cuisine.


  • Minced meat

    500 g

  • Figure

    0.66 cup

  • Onion

    2 piece

  • Carrots

    1 piece

  • Chicken egg

    3 piece

  • Water

    1.5 l

  • Lemon

    1 piece

  • Flour

    1 Tbsp

  • Parsley

    1 handful

  • Olive oil

  • Salt

  • Black pepper


To connect in a convenient container minced meat, rice, finely chopped onion, one egg, salt, pepper, herbs and a few tablespoons of water.
Form small meatballs the size of a walnut.
In oil put finely chopped onion, a little fry and add the carrots.
After some time, pour hot water.
Place the meatballs in the pan and leave on the heat for 30 minutes.
Meanwhile you can prepare the lemon-egg mixture.
Whisk separately the egg whites and yolks. Add to the yolks lemon juice.
To combine whites and yolks, carefully pour the flour. Stir the mixture to avoid lumps.
It looks like the mixture.
It is now necessary to introduce the mixture into the soup, but to do this, first warm the egg mixture by adding a little liquid from the pan (this is done in order that would not curdle the eggs).
To enter the prepared mixture into the soup.
A very small fire to keep the soup for two minutes, stir gently.
Soup in Greek is ready! Bon appetit!
Comments and reviews
  • user-avatar
    Tatyana Novruzova

    внешне да, красиво аппетитно смотрится.Но на вкус нет

  • user-avatar
    Tatyana Novruzova

    отвратительный суп.Лимон наоборот ухудшел вкус супа.А фрикадельки вкусные.

  • user-avatar
    Анна Дубинина

    шикарный супец, сколько ни готовь, всегда нравится

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