Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono). 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.

All ready in just one hour. Place the meatball in the pot and repeat until meat mixture is finished. Fill the pot with chicken broth so the broth goes about an inch above the meatballs. You can cook Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) using 13 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)

1. Prepare 500 grams of ground beef.
2. It's 1 of medium Egg.
3. Prepare 1 of Onion diced.
4. Prepare 1 of Carrot chopped.
5. It's 1/4 cup of Olive Oil.
6. You need 1/4 cup of White Grain Rice.
7. It's 1 tablespoon of Dill diced.
8. You need 1 of Lemon Juice.
9. It's 2 of Potatoes chopped in cubes.
10. Prepare 1 litre of Water.
11. It's 1/2 cup of All Purpose Flour (optional).
12. You need 1 teaspoon of Salt.
13. Prepare 1 teaspoon of 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.

Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) step by step

1. 1) In a large bowl combine all the ingredients by hand, except for the egg and the lemon. juice. 2) Take a small piece of the meat mixture and make a small meatball. 3) Dip each meatball into flour and shake off the excess flour before putting into the water. 4) In a large sauce pot add water, carrot, potatoes and the meatballs, cook for 1 hour on low heat..
2. 5) 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. Knead for a few minutes, then shape into walnut-sized meatballs and set aside. In a soup pot, bring the water or stock to boil and add the meatballs. Add chopped onion, celery, carrot, zucchini and potato.