INGREDIENTS

Ingredients for yiuvarlakia

• 1 kg of (7 THALASSES) cod fillet
• 20 g finely chopped fennel
• 100 g dill, finely chopped
• 1 leek, finely chopped
• 1 dry onion, finely chopped
• 100 g finely chopped parsley
• 200 g caroline rice
• 20 g finely chopped mint
• 1 bunch of celery, finely chopped
• 5 g salt
• 5 g pepper
• 50 g extra virgin olive oil

Ingredients for the soup

• 2 carrots cut into small cubes
• 2 medium potatoes cut into small cubes
• 1 zucchini cut into small cubes
• 25 g extra virgin olive oil
• 50 g lemon juice

METHOD

We place all the ingredients for yiuvarlakia together in a bowl and knead until homogenized. Then, we shape the dough into small balls and refrigerate until we can proceed with the rest of the recipe.

In a saucepan we add water, olive oil and a little salt then the vegetables. We let them until soften. Once the vegetables are boiling, we slowly add the “meatballs and boil for 10-15 minutes.

Alternatively, after the vegetables have boiled, we can mash them with the help of a blender and then add the yuvarlakia in the same way, also waiting 10-15 minutes for them to boil. This makes the soup more velvety. Finally, add as much lemon juice as we wish.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)