Simple Way to Make Ultimate Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)

Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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 the best “Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)" recipe we have found so far. This will be really delicious.

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

1. Make ready 500 grams of ground beef.
2. It’s 1 of medium Egg.
3. Make ready 1 of Onion diced.
4. You need 1 of Carrot chopped.
5. You need 1/4 cup of Olive Oil.
6. You need 1/4 cup of White Grain Rice.
7. Take 1 tablespoon of Dill diced.
8. You need 1 of Lemon Juice.
9. Prepare 2 of Potatoes chopped in cubes.
10. You need 1 litre of Water.
11. Make ready 1/2 cup of All Purpose Flour (optional).
12. Prepare 1 teaspoon of Salt.
13. Take 1 teaspoon of Pepper.

Place over VERY low heat, stirring.This is a soup made using the basic avgolemono sauce recipe with meatballs.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.

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

1. 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. 5. 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!!!.

The greek name is Giouvarlakia or Youvarlakia!Avgolemono [the sauce] is used to flavor meat, fish, and vegetables, but there's also s oup avgolemono, either with chicken or a soup with meatballs scented with herbs and cooked in vegetable or meat broth, which is then thickened and flavored with avgolemono.Keeping the water boiling Add this to the egg-lemon mixture, beating continuously.

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.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.