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We hope you got insight from reading it, now let’s go back to meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. To cook meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) you only need 13 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to prepare Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Use 500 grams ground beef
- Use 1 medium Egg
- Take 1 Onion diced
- Get 1 Carrot chopped
- You need 1/4 cup Olive Oil
- Prepare 1/4 cup White Grain Rice
- Provide 1 tablespoon Dill diced
- Prepare 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Provide 1 litre Water
- Provide 1/2 cup All Purpose Flour (optional)
- Provide 1 teaspoon Salt
- Provide 1 teaspoon Pepper
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!!!
Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup. Giouvarlakia, pronounced yiou-vahr-LAH-khia, is a Greek soup with meatballs using ground veal (or ground pork or chicken), rice, herbs and spices. After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup.
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