Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites food recipes. This time, 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 easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I have 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. Here is a traditional greek recipe of Meatball Soup in Egg lemon sauce recipe.
To get started with this recipe, we have to prepare a few ingredients. 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):
- Get 500 grams ground beef
- Prepare 1 medium Egg
- Get 1 Onion diced
- Get 1 Carrot chopped
- Make ready 1/4 cup Olive Oil
- Take 1/4 cup White Grain Rice
- Prepare 1 tablespoon Dill diced
- Make ready 1 Lemon Juice
- Get 2 Potatoes chopped in cubes
- Take 1 litre Water
- Get 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Get 1 teaspoon Pepper
This simple and traditional Greek soup featuring meatballs in a creamy egg lemon sauce is deliciously tasty all year round. With a few ingredients and a few easy steps, you can create a beautiful dish for the entire family. 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 β a tangy lemon and egg sauce.
Step by Step 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. π - - Kali Orexi!!!
You will really enjoy the savory meatballs bathed in a tangy egg-lemon sauce. A staple of Greek cooking, avgolemono (av-go-LE-mo-no) is a creamy egg-lemon sauce that is often added to meats, vegetables, and soups. This is a soup made using the basic avgolemono sauce recipe with meatballs. Greek meatballs in vine leaves with egg and lemon sauce - Giouvarlakia. In a shallow pot, put giouvarlakia very close to one another.
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