Youvarlakia Avgolemono Stew

 

Youvarlakia Avgolemono Stew

Ingredients

Mix for the balls

1 lb. ground turkey

1/5 cup short grain white rise

2 tbsp. minced parsley

2 tbsp. minced dill

1 tsp salt

1/2 tsp pepper

2 eggs

3 tbsps. white flour

2 tbsp. olive oil

1 finely chopped onion

1 1/2 lt. boiling water

3 tbsp. olive oil

1/2 tsp salt

1 zucchini and 2 carrots cut into 2 inch long pieces

1/4 cabbage cut in 2 inch chunks

2 lemons

2 eggs

1 1/2 tbsp. corn starch

Instructions 

In a large ball, add all the ingredients from the 1st section.  Knead until your mix becomes nice and soft.

In a large pot add water, salt and olive oil and boil.

In a coffee cup add some water in order to wet your hands when forming a meat ball. The balls can be about 1 inch in diameter. If you like them bigger, it’s wise to cover them with some white flour so that they don’t break during the boiling process. Place the balls on a platter and once the water is boiling start adding the balls into the hot water, one by one.  Then add the zucchini, the cabbage and the carrots. Lower the heat and cook for 30 min.  If not sure if the meat balls are cooked, take out a ball and cut it in half.  If the rice in the ball is cooked, it means that its ready.  Then let it simmer until you are ready for the next step.

This step is crucial for the Avgolemono sauce. First, make sure you have enough liquids left in your pot. If not, add some chicken broth or water with a bouillon cube in it and let it boil.

In a mixer add 2 eggs, juice from 2 lemons and the corn starch.  Blend until all ingredients make a homogeneous mix. Add to the mixer half a cup of the hot liquids from the pot.  Mix and add another half a cup of the liquids from the pot. Mix it again.  Lower the heat to simmer and once  the boiling stops, add slowly the egg mix while stirring on the same direction slowly. You want the liquids of the soup to be homogeneous and thicker.  In case, it’s not you have to drain all the liquids to a bigger mixer and mix them for a couple of minutes.

Serve the stew hot with crispy sticks on the side. Enjoy!