Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites. This time, I will make it a little bit unique. This will be really 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.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. 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
- Take 1 medium Egg
- Prepare 1 Onion diced
- Take 1 Carrot chopped
- Make ready 1/4 cup Olive Oil
- Make ready 1/4 cup White Grain Rice
- Prepare 1 tablespoon Dill diced
- Take 1 Lemon Juice
- Make ready 2 Potatoes chopped in cubes
- Prepare 1 litre Water
- Make ready 1/2 cup All Purpose Flour (optional)
- Get 1 teaspoon Salt
- Take 1 teaspoon Pepper
Leave it to soak until the rest of the ingredients. 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. This is a soup made using the basic avgolemono sauce recipe with meatballs.
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!!!
The meatballs contain rice instead of breadcrumbs. 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. Greek Meatballs in Egg-Lemon Sauce Recipe
So that’s going to wrap it up with this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
