Meatball Soup with Trahana

Ingredients

• 500 g ground beef
• 70 g trahana (for the meat mixture)
• 30 g trahana (for the broth in the pot)
• 1 onion, finely chopped
• 1/2 bunch parsley, finely chopped
• 800 g water
• 1 egg
• Salt
• Pepper
• Olive oil

Instructions

1. In a bowl, combine the ground beef, trahana, onion, egg, parsley, salt, pepper, and 2 tablespoons of olive oil. Mix all the ingredients together and knead the mixture well. Let it rest in the refrigerator for at least 30 minutes to allow the flavors to develop.
2. Meanwhile, in a pot, add the water, olive oil, a little salt, and bring to a simmer over medium heat.
3. Shape the meat mixture into small meatballs (giouvarlakia). Once the water starts to boil, gently place the meatballs into the pot. Add the trahana reserved for the broth as well.
4. Let the soup simmer for 35-40 minutes over medium heat.
5. Adjust the amount of broth according to your preference for a thicker or thinner soup.
6. Serve hot with freshly ground pepper on top.