Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must 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 cook it.
The ingredients needed to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Prepare 500 grams ground beef
- Take 1 medium Egg
- Take 1 Onion diced
- Prepare 1 Carrot chopped
- Take 1/4 cup Olive Oil
- Make ready 1/4 cup White Grain Rice
- Get 1 tablespoon Dill diced
- Prepare 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Get 1 litre Water
- Make ready 1/2 cup All Purpose Flour (optional)
- Prepare 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’s going to wrap this up for this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
