Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono). This Greek meatball soup (youvarlakia or giouvarlakia soup) is a classic delicacy made basically with meatballs (youvarlakia) and rice. The secret ingredient for this extra creamy Greek recipe for youvarlakia soup is the Avgolemono - an egg lemon sauce. Greek lamb and rice meatballs in a creamy lemon sauce.

Giouvarlakia is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce. After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce. Avgolemono is a sauce made by mixing eggs and lemon juice and tempering the mixture with a hot stock or broth. You can have Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) using 13 ingredients and 2 steps. Here is how you cook that.

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

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

It acts as a thickening agent Giouvarlakia is a Greek meatball soup that is finished off with avgolemono — a tangy lemon and egg sauce. Here is a traditional greek recipe of Meatball Soup in Egg lemon sauce recipe. The greek name is Giouvarlakia or Youvarlakia! With a ladle, take some of the juice from the meatball pot, add in to the sauce, all the time mixing.

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!!!.

Keep doing this till all the juice has been mixed in the sauce. You will really enjoy the savory meatballs bathed in a tangy egg-lemon sauce. A staple of Greek cooking, avgolemono (av-go-LE-mo-no) is a creamy egg-lemon sauce that is often added to meats, vegetables, and soups. Roll the meatballs out into golf ball sized balls and place in a large dish. Add egg-lemon mixture back to the soup and.