Giouvarlakia soup with paprika

For 4 people
COST: € 1.60 per portion
ΣΥΝΤΑΓΗ: Nana Darioti
FOOD STYLING: Makis Georgiadis

½ kg of minced pork (or minced beef or both0
1 cup of glutinous rice
1 beaten egg
1 medium chopped onion
salt and pepper
3 tablespoons of olive oil
2 sticks of chopped celery
1 medium chopped carrot
½ red chopped hot pepper
3 tablespoons of tomato paste
1 tablespoon smoked pepper
9 cups of chicken broth, homemade or not (or water) the juice of ½ lemon
2-3 tablespoons of chopped parsley

How to do:
We put together in a bowl the minced meat, the rie, the egg, the half onion, the salt and pepper and we mash them all until they become a seamless mixture. After that we mould little meatballs and we leave them in the fridge fr about half an hour in order to be tight.
We put the olive oil in a wide pot and when the oil heat, throw in the rest onion, the celery, the carrot and the pepper. We shot that ingredients withh salt and pepper by stirring constantly for about 8 minutes. We are adding the tomato paste and the paprikaand we continue to stirrin until they caramelized approximately 2 minutes. We put the broth (or water) and we leave this to be boiled. Then, we low the temprature to medium or low. Add the meatballs (giouarlakia) and boil them for for about 20 minutes until the rice is ready. Finally, we add the lemon juice and check the food for the salt. We serve the food in the plates with a bit parsley and pepper on the top.