Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. 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.
To get started with this particular recipe, we must prepare a few components. You can cook 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
- Take 1 medium Egg
- Prepare 1 Onion diced
- Take 1 Carrot chopped
- Get 1/4 cup Olive Oil
- Get 1/4 cup White Grain Rice
- Make ready 1 tablespoon Dill diced
- Make ready 1 Lemon Juice
- Make ready 2 Potatoes chopped in cubes
- Take 1 litre Water
- Prepare 1/2 cup All Purpose Flour (optional)
- Make ready 1 teaspoon Salt
- Prepare 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 — 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. 😉 - - 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 is going to wrap this up for this special food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
