Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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):

1. Get 500 grams ground beef
2. Get 1 medium Egg
3. Prepare 1 Onion diced
4. Take 1 Carrot chopped
5. Get 1/4 cup Olive Oil
6. Get 1/4 cup White Grain Rice
7. Make ready 1 tablespoon Dill diced
8. Make ready 1 Lemon Juice
9. Take 2 Potatoes chopped in cubes
10. Get 1 litre Water
11. Get 1/2 cup All Purpose Flour (optional)
12. Make ready 1 teaspoon Salt
13. Prepare 1 teaspoon 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. 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.
2. 5. 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.

So that’s going to wrap this up for this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!