Greek fish ball soup – Yuvarlakia
A monastic version of the classic Yuvarlakia soup, in which the meat has been replaced with fish. The taste result is excellent. See bellow the monks recipe for the best lemonade yuvarlakia with tuna. A seasoned dish for the days of the monks calendar when we consume fish and eggs.
We grate the onion and chop the garlic.
We beat the egg whites until they become meringue.
We put the tuna, onion, garlic, egg whites, breadcrumbs, parsley and oregano in a large bowl.
We season the mixture with salt and pepper and mix all the ingredients well.
We form small balls and place them in a pan that we have first buttered.
We bake them for a while in the oven at 180 degrees until they are golden brown.
While they are baking, we prepare the sauce. We heat the butter in a pot, then add the flour and mix well.
We add the milk little by little and mix constantly.
We salt the sauce and let it simmer until it thickens.
When it is ready we add the lemon and little by little the beaten egg yolks and remove from the heat.
When the yuvarlakia are ready, we transfer them to a deep dish, being careful not to dissolve.
We pour the sauce over the yuvarlakia.
We make sure the milk is lukewarm, because if it is cold the sauce will curdle.
