Unstuffed cabbage roll soup with meatballs and avgolemono
Dimitra's Dishes · ♥ 830 likes · 34.7K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb ground beef
- 1 whole onion
- olive oil
Finely chop a whole onion; put half in the pot with a little olive oil and cook over very low heat about 7 or 8 minutes while the meatballs are made, turning the heat off if it browns too fast.
- fresh parsley
- 2–3 tbsp olive oil
- 1 tsp dried dill
- 1 tsp salt
- black pepper
- ½ tsp dried mint
- ⅓ cup arborio rice
In a big bowl combine ground beef, the other half of the onion, finely chopped parsley leaves, two to three tablespoons olive oil, dried dill, salt, black pepper, dried mint and a third of a cup of uncooked arborio rice; mix until combined.
Mixing the meatballs
Squeeze walnut-sized pieces of the mixture together in the hand and roll into meatballs.
- 3 cloves garlic cloves
Add the grated garlic to the softened onion and warm until fragrant.
- 4 quart chicken stock or chicken broth
- 1 head cabbage
Add about four quarts of chicken stock and bring to a boil; carefully drop in the meatballs, cover, reduce to medium and cook about 20 minutes.
- ⅓–½ cup orzo pasta
- salt and pepper
Add the cabbage and orzo, season with salt and pepper, and let the cabbage wilt slowly about 20 minutes without stirring much so the meatballs stay whole.
Adding cabbage and orzo
- 4 whole egg yolks
- ½ cup lemon juice
- 1–2 tbsp cornstarch
Whisk egg yolks, lemon juice and cornstarch in a pitcher until smooth.
Temper the egg mixture with some of the hot broth, then add it to the pot and shake the pot rather than stirring.
Warm on low heat about five minutes until the soup thickens; add more chicken broth if it is low.