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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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My grandmother came from Northern Cyprus, and she used to make this awesome soup which she called terbiyeli corbasi . I unfortunately never got her recipe before she died but this is the closest thing to it I managed to come up with. It's kind of like Greek avogolemono with meatballs in it. Ingredients:
1 lb extra lean ground beef (i live in alberta so i often use extra lean ground bison instead) |
1 small onion, minced |
1/4 cup long grain rice |
2 tablespoons minced fresh parsley |
1 egg |
1/8 teaspoon ground allspice |
salt and pepper |
8 cups low sodium chicken broth |
2 egg yolks |
1 -1 1/2 lemon, juice of |
salt and pepper |
chopped parsley (to garnish) |
Directions:
1. Mix beef, onion, rice, parsley, egg, allspice and salt and pepper to taste.
2. Pinch off small pieces 1/2 in diameter, form into balls.
3. Bring broth to a boil, add meatballs and salt and pepper to taste.
4. Reduce heat, cover and simmer 45 minutes or till meatballs tender.
5. Beat egg yolks with lemon juice.
6. Add 1 cup hot broth and mix well, add to soup and mix.
7. Remove from heat and garnish with parsley.
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