Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I have loved my entire life. They are fine and they look wonderful.
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. It is like a hug from the inside :-).
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 can achieve that.
The ingredients needed to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Prepare 500 grams ground beef
- Get 1 medium Egg
- Prepare 1 Onion diced
- Prepare 1 Carrot chopped
- Prepare 1/4 cup Olive Oil
- Take 1/4 cup White Grain Rice
- Get 1 tablespoon Dill diced
- Take 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Make ready 1 litre Water
- Get 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Get 1 teaspoon Pepper
The meatballs contain rice instead of breadcrumbs. In this recipe you get to use the whole egg, the egg white goes in the meatball, the yolk in the lemon sauce. Greek meatballs in vine leaves with egg and lemon sauce - Giouvarlakia. In a shallow pot, put giouvarlakia very close to one another.
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!!!
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. 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.
So that’s going to wrap this up with this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s 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. Thank you for reading. Go on get cooking!
