Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites food recipes. For mine, I am going to 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 popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I have 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. A delicious meal for the cold days and nights. It is like a hug from the inside :-).
To begin with this 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 cook it.
The ingredients needed to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Get 500 grams ground beef
- Prepare 1 medium Egg
- Make ready 1 Onion diced
- Make ready 1 Carrot chopped
- Get 1/4 cup Olive Oil
- Take 1/4 cup White Grain Rice
- Take 1 tablespoon Dill diced
- Make ready 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Make ready 1 litre Water
- Take 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Prepare 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. 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’s going to wrap it up with this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
