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Giouvarlakia: Greek Meatball Soup [Vegan]

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This soup was one of my favorite soups in my pre-vegan days. And I always wanted to veganize it. It’s really delicious and hearty. It might look a little bit complicated but believe me it’s not difficult to make. It’s perfect for the cold days and it will instantly make you feel better if you are sick.

Giouvarlakia: Greek Meatball Soup [Vegan]

Ingredients

  • 1 ½ cup dry brown lentil
  • ¾ cup plus 2 Tbsp long grain brown rice
  • 1 small onion, diced
  • 1 handful of chopped fresh parsley
  • 1 liter plus 1 cup vegetable broth
  • 2 Tbsp of olive oil
  • Juice from 2 big lemons
  • 1 Tbsp corn flour
  • 2 Tbsp ground flax seeds
  • ¼ cup breadcrumbs
  • ½ cup flour for rolling the balls
  • Salt and pepper to taste

Preparation

  1. In a medium pot place the 1 liter of vegetable broth and the dry lentil and bring to boil over medium high heat. Lower the heat to medium and cook for about 10 minutes until lentil softens.
  2. In a small pot cook the ¾ cup of rice with 1 cup of vegetable broth until the broth gets absorbed by the rice.
  3. Place a colander over a pot and strain the lentils. Keep the vegetable broth from the lentil in that pot and add 1 liter of water. This is the broth you will be using for the soup.
  4. Use a food processor to mash the lentil and half of the cooked rice. Do not overblend. Transfer to a big mixing bowl and add the rest of the rice, onion, parsley, olive oil, flax seeds and breadcrumbs. Mix well with your hands (this took me about 7 minutes). Shape balls on a medium size (a little bit bigger than walnuts), roll in the flour and set aside. You will get about 20 lentil balls.
  5. Place the pot with the vegetable broth over medium high heat and bring to a boil. Add the 2 Tbsp of rice and the lentil balls. Lower the heat and simmer for about 25-30 minutes. Mix the corn flour with the lemon juice and ¼ cup of water and add it to the soup mixing gently so you won’t break the lentil balls. Season with salt and pepper and drizzle with a bit of olive oil if you like. Serve hot and enjoy!

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AUTHOR & RECIPE DETAILS


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Dimitra Kontou is the owner and chef of the ImproV Cafe & Resto, the only vegan restaurant in Athens, Greece. Dimitra is a vegan food enthusiast with a passion for health and wellness. She blogs on Veglite, a blog about vegan healthy cooking. Dimitra also offers free lessons of vegan cooking on a weekly basis and often organizes vegan bake sales for Animal Rescue Organizations.


 

 

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One comment on “Giouvarlakia: Greek Meatball Soup [Vegan]”

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k
2 Years Ago

would these "meatballs" freeze well? Thinking to have this soup in freezer for those "don\'t feel good days\'


Reply
Tintin
3 Years Ago

Can this be made without breadcrumbs?


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