Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
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 is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have 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):
- Prepare 500 grams ground beef
- Prepare 1 medium Egg
- Get 1 Onion diced
- Take 1 Carrot chopped
- Prepare 1/4 cup Olive Oil
- Prepare 1/4 cup White Grain Rice
- Get 1 tablespoon Dill diced
- Make ready 1 Lemon Juice
- Prepare 2 Potatoes chopped in cubes
- Take 1 litre Water
- Prepare 1/2 cup All Purpose Flour (optional)
- Make ready 1 teaspoon Salt
- Make ready 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 — a tangy lemon and egg sauce.
Instructions 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. - - 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.
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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!!!
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 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 reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
