Yuvarlakia: The Greek Meatball Soup made Vegan

Mushrooms & Millet Yuvarlakia

This is a reall winter warmer. Traditionally made with meat, this recipe inspired by the Greek chef Akis Petretzikis, has a lemony broth that is both hearty and comforting, and the juicy mushrooms & millet balls are packed with incredible herbaceous flavor. 

What’s in it?

For the vegan meatballs

• 500 g champignon (agaricus) but you may mix with mushrooms incl. Pleurotus, Shiitake

• 200 g millet, cooked (soft, not dry) - you cook it 1 in 3 ratio of millet to boiling water and then strain

• 1 onion, finely chopped

• 1 clove garlic, finely chopped

• 3–4 tbsp olive oil

• ¼ bunch dill, finely chopped (stems + leaves separated)

• 1 tbsp thyme

• Zest of 2 limes (or lemons)

• 50 g breadcrumbsmade (can be GF)

• 1 heaping tbsp all-purpose flour

• Salt & black pepper

For the soup

• 750–800 ml unsweetened soy milk (full-fat preferred and coconut cream can be an alternative)

• 1–2 tbsp olive oil (important for mouthfeel)

• 2 bay leaves

• Salt & white or black pepper

For the vegan egg–lemon style sauce

• 1 heaping tsp cornstarch

• Juice of 2 limes (or lemons)

To serve

• Chili flakes, fresh dill, Lime/lemon slices, Olive oil

How to prepare?

Step 1 – Prepare the mushroom base

1. Heat a wide pan over high heat with the olive oil.

2. Add onion, garlic, chopped dill stems, thyme, salt, and pepper.

3. Sauté 2–3 minutes until fragrant.

4. Pulse mushrooms in a food processor until very finely chopped.

5. Add mushrooms to the pan and sauté 15–20 minutes, stirring, until all liquid evaporates and the mixture becomes thick and paste-like (this step is critical).

Remove from heat and allow to cool slightly.

Step 2 – Make the millet meatballs

1. In a large bowl combine mushroom mixture, cooked millet, Lime/lemon zest, chopped dill leaves, breadcrumbs, flour, Salt & pepper

2. Mix thoroughly with your hands until cohesive.

3. Shape into small, tight balls and gently press them to help binding.

Step 3 – Cook the yuvarlakia

1. Place the balls in a wide pot or deep sauté pan in a single layer.

2. In a bowl, whisk soy milk with olive oil, bay leaves, salt, and pepper.

3. Pour gently over the balls until just covered.

4. Bring to a very gentle simmer (do not boil aggressively).

5. Cover and cook for 10 minutes.

Step 4 – Lemon thickening (avgolemono-style)

1. In a small bowl, whisk cornstarch with lime/lemon juice until smooth.

2. Lower heat. Add mixture to the pot.

3. Gently shake the pot (do not stir aggressively).

4. Cook 1–2 minutes until lightly thickened.

If needed, add an extra 1 tsp cornstarch mixed with 30 ml water.