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Fasolada with meatballs served
Nutritious Greek fasolada soup with delicious meatballs

Greek fasolada with meatballs

Author: Flavelo
Recipes Soups
The Greeks' national soup, Fasolada, is fundamentally vegetarian. However, this version enriched with meatballs ('keftedes') elevates it to a main meal. The secret is to cook the soup until the starch from the beans and the olive oil naturally thicken the liquid (emulsion).
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large pot

Instructions

1 ✓

Put the soaked beans on to boil in fresh water.

Tip: Don't salt at the beginning, or the bean skins stay tough.
2 ✓

Knead the meat with spices, form meatballs, and pre-fry them in oil.

Tip: Pre-frying ('searing') keeps the flavours in and prevents the meatballs falling apart in the soup.
3 ✓

Add the vegetables and tomato to the semi-soft beans.

4 ✓

Finally add the meatballs and cook until done. Stir in the oil vigorously at the very end to cream the soup.

Tip: Raw olive oil added at the end preserves its fruity taste and thickens the soup.

Ingredients

  • 400 g White beans (soaked overnight)
  • 500 g Minced beef
  • 2 tbsp Tomato purée
  • 2 stalks Celery and Carrot
  • 50 ml Olive oil