Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I have loved my entire life. They’re nice and they look wonderful.
A hearty and delicious traditional Greek recipe perfect for a cold winter's day! Youvarlakia or giouvarlakia is a famous Greek meatball soup, which is full of Mediterranean flavors, juicy meatballs and finished off with a delicious egg lemon sauce (avgolemono). While the meatballs are cooking, you prepare a simple avgolemono sauce, which is made by separating eggs, and whipping egg whites and lemon juice together to create a frothy mixture.
To get started with this particular recipe, we have to first prepare a few components. You can cook meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) using 13 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Make ready 500 grams ground beef
- Take 1 medium Egg
- Get 1 Onion diced
- Make ready 1 Carrot chopped
- Take 1/4 cup Olive Oil
- Take 1/4 cup White Grain Rice
- Take 1 tablespoon Dill diced
- Make ready 1 Lemon Juice
- Get 2 Potatoes chopped in cubes
- Get 1 litre Water
- Get 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Make ready 1 teaspoon Pepper
Once meat is cooked, remove meatballs and set aside. Prepare Avgo/ Egg-Lemon Sauce: Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce). Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.. Jump to Recipe Greek Meatballs with Avgolemono sauce Greek Meatballs with Avgolemono - Giovarlakia, is a Greek traditional dish.
Steps to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
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- In a large bowl combine all the ingredients by hand, except for the egg and the lemon. juice.
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Take a small piece of the meat mixture and make a small meatball.
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Dip each meatball into flour and shake off the excess flour before putting into the water.
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In a large sauce pot add water, carrot, potatoes and the meatballs, cook for 1 hour on low heat.
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- Whisk egg white, slowly add in the lemon juice along with about 50 ml of the hot soup. Continue to whisk add in the egg yolk. Once this sauce has slightly thickened add into the meatball soup and serve hot.
It is a pretty simple soup once you get the whisking and boiling out of the way. 😉
Kali Orexi!!!
This dish is made with pork and veal mince and mixed with a bunch of fresh herbs. The meatballs swim in a delicious Avgolemono sauce. Remove the meatballs from the pot and place in a clean dish. Add one more cup of water to the stock in the pot. Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
So that is going to wrap this up with this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
