Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. 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. A delicious meal for the cold days and nights. It is like a hug from the inside :-).
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I have loved my whole life. They are nice and they look wonderful.
To begin 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):
- Make ready 500 grams ground beef
- Make ready 1 medium Egg
- Take 1 Onion diced
- Make ready 1 Carrot chopped
- Get 1/4 cup Olive Oil
- Prepare 1/4 cup White Grain Rice
- Prepare 1 tablespoon Dill diced
- Get 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Make ready 1 litre Water
- Get 1/2 cup All Purpose Flour (optional)
- Get 1 teaspoon Salt
- Make ready 1 teaspoon Pepper
The meatballs contain rice instead of breadcrumbs. In this recipe you get to use the whole egg, the egg white goes in the meatball, the yolk in the lemon sauce. Greek meatballs in vine leaves with egg and lemon sauce - Giouvarlakia. In a shallow pot, put giouvarlakia very close to one another.
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. - - 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!!!
Greek meatballs in vine leaves with egg and lemon sauce - Giouvarlakia. In a shallow pot, put giouvarlakia very close to one another. Cover them with a plate to keep them from opening while boiling and add the broth, in which the butter has been added. 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.
So that is going to wrap this up with 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 will 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, friends and colleague. Thank you for reading. Go on get cooking!
