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

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites. For mine, I’m gonna make it a bit tasty. 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 on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I’ve loved my entire life. They’re fine and they look fantastic.

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 :-).

To get started with this recipe, we must prepare a few components. You can cook 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):
  1. Make ready 500 grams ground beef
  2. Get 1 medium Egg
  3. Take 1 Onion diced
  4. Make ready 1 Carrot chopped
  5. Get 1/4 cup Olive Oil
  6. Get 1/4 cup White Grain Rice
  7. Make ready 1 tablespoon Dill diced
  8. Take 1 Lemon Juice
  9. Take 2 Potatoes chopped in cubes
  10. Prepare 1 litre Water
  11. Take 1/2 cup All Purpose Flour (optional)
  12. Prepare 1 teaspoon Salt
  13. 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):
    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. 😉 - - 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’s going to wrap this up with this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!