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Giouvarlakia soup with vermicelli noodles

preperation 20΄ Preparation
cup 40΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Crushed Noodles

250 g MISKO Crushed Noodles

500 g ground beef

100 g short grain rice

½ bunch parsley, finely chopped

2 onions, finely chopped

2 carrots chopped into slices

5-6 celery leaves, finely chopped

juice of 2 lemons

700 ml water

olive oil


freshly ground pepper

materials METHOD

In a bowl, combine the ground beef with the rice, the parsley, one onion, salt and freshly ground pepper. Mix well for 5 minutes and shape the giouvarlakia meatballs to the size of a walnut. Leave them aside.

In a wide pot, heat 80 ml olive oil and saute the other onion on medium heat for 2-3 minutes. Add the carrots and celery and continue to saute for 4-5 minutes.

Add salt, freshly ground pepper and the water, cover and lower the heat. Cook the vegetables for about 10 minutes.

Spread the giouvarlakia meatballs on top of the vegetables, cover the pot and cook for another 20 minutes.

To the pot, add the MISKO Crushed noodles, gently stir with a spoon and simmer for the time indicated on the package.

Add the lemon juice and stir. Remove from the heat and allow the food to rest for 10 minutes before serving with freshly ground black pepper.

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