Vegan Greek meatball soup – Yuvarlakia

<strong>Preparation: </strong>

For vegan meatballs:
Put the pan on high heat and add the olive oil.
Finely chop the onion, garlic and add them to the pan.
Finely chop the dill stalks and add them to the pan. Add thyme, salt, pepper and simmer for 2-3 minutes. Dispose of the rest of the dill.
In the food processor, add the mushrooms to the batches and process until finely chopped. Transfer to a bowl and simmer for 15-20 minutes until they release all the moisture and lose volume.
Remove and allow the mixture to cool. At this point, the consistency should be thick like minced meat.
In a bowl, add the mushroom paste, lemon zest, the rest of the finely chopped dill, bread, rice, salt, pepper, flour and mix well with your hands.
Shape into small meatballs and add them to a pot or deep frying pan. Press the meatballs well to tie them and prevent them from falling apart during cooking.
Add coconut milk, 2 bay leaves, salt and pepper to the pot, then put on low heat. Cover with a lid and cook for 10 minutes.
For a vegan egg-lemon sauce:
In a bowl, add the cornstarch, lime juice and stir.
Add the mixture to the meatballs and stir for 1 minute until the sauce thickens. Ideally, shake the pot and do not mix with the pot.
If you want your sauce to be thicker, dilute another 1 teaspoon of cornstarch in 30 g of water and add it to the pot.
Serve with chili flakes, dill, slices of lime and olive oil.