Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I have loved my entire life. They are 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. A delicious meal for the cold days and nights.
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 cook that.
The ingredients needed to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Take 500 grams ground beef
- Prepare 1 medium Egg
- Get 1 Onion diced
- Prepare 1 Carrot chopped
- Get 1/4 cup Olive Oil
- Make ready 1/4 cup White Grain Rice
- Get 1 tablespoon Dill diced
- Prepare 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Get 1 litre Water
- Prepare 1/2 cup All Purpose Flour (optional)
- Make ready 1 teaspoon Salt
- Take 1 teaspoon Pepper
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. 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.
Instructions 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!!!
Giouvarlakia is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce. After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce. This is a soup made using the basic avgolemono sauce recipe with meatballs. The meatballs contain rice instead of breadcrumbs. How To Cook For more recipes and tips, check out, Видео Greek Meatballs In Egg-Lemon Soup
So that is going to wrap this up for this special food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
