Greek Meatball Soup (Youvarlakia)

Difficulty Level : Easy

Serves: 4 people

Cooking Time : 40 mins

Ingredients

For the meatballs (youvarlakia)

• 500g lean minced beef (18 ounces)
• ¼ of a cup long-grain rice (not boiled)
• ½ cup parsley, finely chopped
• 1 medium sized onion, finely chopped
• 1 egg
• 2 tbsps olive oil
• ½ carrot, grated (optional)
• 3 tbsps fresh dill, finely chopped (optional)
• 1 tsp salt
• a pinch of coriander
• freshly ground pepper

For the egg lemon sauce (Avgolemono)

• 2 eggs
• juice of 2 lemons

Instructions

1. 1. Prepare the jellies according to the packet directions but use ¼ less water than suggested. Refrigerate until solid, then cut into cubes.
   2. For the cream jelly, place the pineapple juice in a saucepan over medium heat and whisk in the gelatine. Simmer, whisking continuously until the gelatine is dissolved. Remove from the heat and whisk in the condensed milk and cream until well combined. Stand until cool. If the mixture is too hot, it will make the other jelly colours run.
   3. Fill a bundt tin with the jelly cubes, then pour over the cream jelly mixture. Refrigerate for at least 3 hours or until firm. Carefully remove the jelly from the mould (a little hot water can help) and serve.