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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I’ve loved my whole life.

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. Here is a traditional greek recipe of Meatball Soup in Egg lemon sauce recipe.

To begin with this recipe, we must first prepare a few ingredients. 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):
  1. Take 500 grams ground beef
  2. Take 1 medium Egg
  3. Prepare 1 Onion diced
  4. Make ready 1 Carrot chopped
  5. Take 1/4 cup Olive Oil
  6. Get 1/4 cup White Grain Rice
  7. Get 1 tablespoon Dill diced
  8. Get 1 Lemon Juice
  9. Make ready 2 Potatoes chopped in cubes
  10. Make ready 1 litre Water
  11. Get 1/2 cup All Purpose Flour (optional)
  12. Take 1 teaspoon Salt
  13. Take 1 teaspoon Pepper

This simple and traditional Greek soup featuring meatballs in a creamy egg lemon sauce is deliciously tasty all year round. With a few ingredients and a few easy steps, you can create a beautiful dish for the entire family. Avgolemono is a sauce made by mixing eggs and lemon juice and tempering the mixture with a hot stock or broth. It acts as a thickening agent Giouvarlakia is a Greek meatball soup that is finished off with avgolemono ā€” a tangy lemon and egg sauce.

Instructions to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
    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.
    1. 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. šŸ˜‰ - - Kali Orexi!!!

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. This is a soup made using the basic avgolemono sauce recipe with meatballs. Greek meatballs in vine leaves with egg and lemon sauce - Giouvarlakia. In a shallow pot, put giouvarlakia very close to one another.

So that’s going to wrap it up for this special food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!