Youvarlakia with Pork and Rice in Avgolemono Soup
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Ingredients
- 500 g pork mince
- 100 g short grain rice
- 1 onion
- 15 g fresh dill
- 1200 ml chicken stock
- 2 eggs
- 2 lemon
- 1 tbsp cornflour
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 31.4 g
- Carbohydrate
- 27.7 g
- of which sugars
- 4.1 g
- Fat
- 20.9 g
- of which saturates
- 7.2 g
- Fibre
- 3.4 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the onion. Mix the pork mince, rice, grated onion and most of the chopped dill in a bowl. Season well and shape into 20 small meatballs.
- 2
Bring the chicken stock to a simmer in a large saucepan, then carefully lower in the meatballs.
- 3
Cover and simmer gently for 28 minutes, until the meatballs are cooked through with no pink remaining.
- 4
Whisk the eggs with the juice of the lemons and the cornflour in a jug.
- 5
Take the pan off the heat. Ladle a little hot stock into the egg mixture, whisking constantly, then pour it back into the pan, stirring gently.
- 6
Return to a very low heat for 2 minutes to thicken slightly, without boiling.
- 7
Scatter with the remaining dill and serve at once.
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