Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. For the avgolemono sauce we used only the egg-yolks.
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Take 500 grams ground beef
- Get 1 medium Egg
- Take 1 Onion diced
- Make ready 1 Carrot chopped
- Take 1/4 cup Olive Oil
- Prepare 1/4 cup White Grain Rice
- Take 1 tablespoon Dill diced
- Take 1 Lemon Juice
- Make ready 2 Potatoes chopped in cubes
- Make ready 1 litre Water
- Take 1/2 cup All Purpose Flour (optional)
- Make ready 1 teaspoon Salt
- Prepare 1 teaspoon Pepper
While the meatballs are cooking, you prepare a simple avgolemono sauce, which is made by separating eggs, and whipping egg whites and lemon juice together to create a frothy mixture. Pour lemon-egg mixture into pot with rest of broth and mix well-should be creamy (see picture above). Add meatballs back in and bring to simmer and remove from heat. Place some meatballs in a bowl and ladle some of the Avgolemono sauce from the pot over them.
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. 😉 - - Kali Orexi!!!
Add meatballs back in and bring to simmer and remove from heat. Place some meatballs in a bowl and ladle some of the Avgolemono sauce from the pot over them. Serve your delicious Greek meatball soup. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs. Remove pot from heat and add egg-lemon mixture stirring gently.
So that is 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 am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
