Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites food recipes. This time, 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. 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 well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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):
- Get 500 grams ground beef
- Prepare 1 medium Egg
- Prepare 1 Onion diced
- Get 1 Carrot chopped
- Make ready 1/4 cup Olive Oil
- Prepare 1/4 cup White Grain Rice
- Make ready 1 tablespoon Dill diced
- Get 1 Lemon Juice
- Get 2 Potatoes chopped in cubes
- Take 1 litre Water
- Make ready 1/2 cup All Purpose Flour (optional)
- Prepare 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.
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. š - - 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 ā a tangy lemon and egg sauce.
So that is going to wrap it up with this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
