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Giouvarlakia: Greek Meatball Soup
[Vegan]

Name: Giouvarlakia: Greek Meatball Soup [Vegan]
Yield: servings
Cuisine: NO info

DV By: Dimitra Kontou: Chef at ImproV, Blogger at Veglite

Author Bio

Dimitra Kontou is the owner and chef of the ImproV Cafe & Resto, the only... Read More

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Giouvarlakia: Greek Meatball Soup [Vegan]

2694

Dairy Free

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... Read More

Ingredients You Need for Giouvarlakia: Greek Meatball Soup [Vegan]

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

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How to Prepare Giouvarlakia: Greek Meatball Soup [Vegan]

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.
In a small pot cook the ¾ cup of rice with 1 cup of vegetable broth until the broth gets absorbed by the rice.
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.
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.
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!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.