Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)

Hello everybody, I 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). It is one of my favorites. This time, I’m gonna 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 popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I’ve 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. Here is a traditional greek recipe of Meatball Soup in Egg lemon sauce recipe.

To begin with this particular recipe, we must first 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):
  1. Take ground beef
  2. Get medium Egg
  3. Make ready Onion diced
  4. Take Carrot chopped
  5. Get Olive Oil
  6. Take White Grain Rice
  7. Prepare Dill diced
  8. Make ready Lemon Juice
  9. Take Potatoes chopped in cubes
  10. Take Water
  11. Make ready All Purpose Flour (optional)
  12. Get Salt
  13. Take 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 — a tangy lemon and egg sauce.

Steps to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
    1. 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.
    1. 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!!!

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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