500 g ground beef
2 onions, chopped
¼ bunch of parsley, chopped
100 g medium-grain rice
100 g DODONI Feta, in cubes
2 carrots, sliced
2 potatoes, cubed
1 L hot water
¼ bunch of celery leaves, chopped
200 g authentic DODONI Greek yoghurt, full fat 8%
juice of 2 lemons
salt & freshly ground pepper
Gather all the ingredients for the meatballs. Wash and chop the vegetables for the soup.
Prepare the yuvarlakia (meatballs). In a bowl put the ground beef, 1 onion, parsley, egg, rice, 2 tbsp olive oil, salt and freshly ground pepper and mix well. Shape meatballs (about 30-35 g each) by putting one cube of DODONI Feta in the center of each one. Heat 4 tbsp olive oil in a pot and saute the other onion for 2-3 minutes until soft. Add the carrots, potatoes, salt and freshly ground pepper and saute for 5 minutes. Add the water, let it come to a boil, lower the heat and cover with the lid. Let the vegetables cook for 10 minutes. Place the meatballs and celery leaves on top of the vegetables, gently shake the pot, cover with the lid and let the soup cook for another 20 minutes. Keep 100 ml from its broth in a bowl and remove from heat. Put the authentic DODONI Greek yoghurt, full fat 8% in a bowl with the lemon juice and stir well. Add the hot broth and freshly ground pepper. Stir well until smooth. Pour the yoghurt mixture on the meatballs and gently shake the pot. Serve the Yuvarlakia soup hot with freshly ground pepper.
Tip: You can weigh the first 2 meatballs using a kitchen scale and then, when you get the feel of it, you’ll be able to shape the rest of the meatballs without one.