GIOUVARLAKIA (MEATBALL SOUP)

Serves 6–8 Ingredients

80ml (⅓ cup) extra-virgin

olive oil

1 leek, white and pale green part only, finely sliced

1 potato, peeled and diced 1 chicken or vegetable concentrated stock pot (or use 500ml or 2 cups chicken or vegetable stock)

⅓ cup chopped flat-leaf

parsley

3 eggs, separated juice of 2 lemons

Meatballs

1kg beef mince

2 eggs

1 large onion, grated 100g (½ cup) long-grain

rice

3 tbsp chopped dill fronds 1 tbsp chopped mint leaves ½ cup chopped flat-leaf

parsley salt and black pepper

This dish brings back childhood memories of my mum, who would often make this meatball soup during winter. When I first travelled to Greece to visit my yiayia, I discovered that she also made giouvarlakia, and I fondly remember helping her roll the meatballs. This soup brings me so much comfort and wonderful memories of the two strong women in my life.

Method

To make the meatballs, place the ingredients in a large bowl and, using your hands, mix until well combined. Roll the mixture into meatballs a little smaller than a golf ball and set aside. Heat the olive oil in a stockpot over medium heat, add the leek and potato and cook for about 5 minutes, until the leek is softened. Add 3 litres of water (or 2.5 litres if using liquid stock), along with the concentrated stock pot and bring to the boil.

Carefully lower the meatballs into the stock, then reduce the heat to a simmer and cook for 30 minutes, skimming off any foam that rises to the surface. Stir through the parsley, then remove the pan from the heat.

Meanwhile, whisk the egg yolks and lemon juice until nice and creamy. Whisk the egg whites until combined, then whisk in the egg yolk mixture. Whisking quickly and constantly, add two ladles of the soup stock, incorporating each fully before adding the next.

Pour the egg mixture into the pot and stir gently to avoid breaking up the meatballs.

Divide the soup and meatballs among bowls and serve.

From Yiayia Next Door, by Daniel and Luke Mancuso (with Yiayia): Plum/pan Macmillan Australia, $37, out April 26