Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites food recipes. For mine, 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. How To Make Youvarlakia Avgolemono - Greek Meatball Egg Lemon Soup.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to 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):
- Prepare 500 grams ground beef
- Make ready 1 medium Egg
- Prepare 1 Onion diced
- Make ready 1 Carrot chopped
- Prepare 1/4 cup Olive Oil
- Prepare 1/4 cup White Grain Rice
- Make ready 1 tablespoon Dill diced
- Prepare 1 Lemon Juice
- Get 2 Potatoes chopped in cubes
- Take 1 litre Water
- Prepare 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Make ready 1 teaspoon Pepper
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.
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. You will really enjoy the savory meatballs bathed in a tangy egg-lemon sauce. Stews and braises are very popular in Greece, especially when served with a warm crusty bread for dipping in the sauce.
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