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]
- 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
- 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!