WHAT? For the veggie balls
150g bulgar wheat soaked in hot water for two hours
1 grated carrot
1 small potato cooked and mashed
1 onion, a few cloves of garlic, chilli
Bunch of parsley, mint
2 tablespoons flour, 1 teaspoon tahini
1 egg
1 tablespoon of extra virgin olive oil
For the soup
1litre vegetable stock
Little bit of celery, 1 grated carrot
Chopped onion, chopped garlic
1 egg, 1 lemon
Salt and pepper
Two tablespoons of extra virgin olive oil @ladi_biosas
HOW?
1️⃣Mix all the ingredients for the balls. Leave in the fridge to set for an hour.
2️⃣In a pot add the stock and the vegetables. Bring to simmer. Make the mix to little balls.
3️⃣Add the little balls and cook for ten - fifteen minutes.
4️⃣In another bowl separate the egg white and beat to a meringue. Slowly add the lemon and the yolk. Start slowing pouring the hot stock to the avgolemono sauce, so it doesn’t cook. As the temperature rises, start pouring more stock in. Mix all the sauce to the soup. Serve with pepper, salt and Greek yoghurt.
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