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We hope you got benefit from reading it, now let’s go back to meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. You can cook meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) using 13 ingredients and 2 steps. Here is how you do it.
The ingredients needed to cook Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Use 500 grams ground beef
- Get 1 medium Egg
- Provide 1 Onion diced
- You need 1 Carrot chopped
- Use 1/4 cup Olive Oil
- Get 1/4 cup White Grain Rice
- Use 1 tablespoon Dill diced
- Take 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Take 1 litre Water
- You need 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Use 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!!!
This is a soup made using the basic avgolemono sauce recipe with meatballs. 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. 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.
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