Youverlakia Soup


  • 500g turkey mince
  • ¼ cup parsley
  • ¼ cup dill
  • ½ cup oat bran
  • ½ cup oats
  • 2 large eggs (lightly beaten)
  • 3 tbsp olive oil
  • ½ cup grated carrot
  • 1 red onion, finely chopped
  • 3 chicken stock cubes
  • 2 lt of water
  • 1 lemon, juiced
  • 1 cup all-purpose flour
  • pinch of sea salt and freshly ground pepper


Meatball mix: Mix the mince with the parsley, dill, oats, oat bran, grated carrot, olive oil, chopped onion, salt, pepper and one of the eggs. Best to use your hands to ensure a thorough mixing of all the ingredients. Leave the mixture to set in the fridge for at least 30 minutes (I usually leave it overnight) this prevents the meatballs from breaking up when they are boiled.
Meatball preparation: Make small balls with the mince mixture and place them on a baking tray. Sprinkle these with the flour and make sure they are properly coated (save leftover flour to thicken broth).
Broth preparation: Place the water to boil in a large saucepan and add the stock cubes and salt. Once the water has come to a boil add the meatballs, and leftover flour and simmer for 45 minutes on moderate to low heat.
Egg lemon sauce: In a bowl, I whisk an egg with the lemon juice. I tend to add a few spoonfuls of the broth to the egg-lemon mixture slowly and then add it to the saucepan.

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