Giouvarlakia Soup




photo From SBS Food



This satisfying Greek soup, with beef meatballs and rice, is easy comfort food. With dill and lemon, the ingredients in this recipe are deliciously representative of Mediterranean cuisine.



*500g lean minced beef

*1 cup long grain rice

*1/2 cup parsley, finely chopped

*1 tbsp fresh dill, finely chopped

*1 medium sized onion, finely chopped

*1 clove garlic, minced

*1 tsp lemon zest

*1 egg

*2 tbsps olive oil

*1 tsp salt

*freshly ground pepper
For the egg lemon sauce Avgolemono

*2 eggs

*juice of 1 lemon

Place all the meatball ingredients into a large bowl, from the rice add the ¼ of the cup, knead the mixture squeezing the ingredients with your hands until smooth, and set them aside.
Pour into a large pan 3 cups of water and bring to the boil. Reduce heat and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 10 min.(The water should be enough to cover the meatballs, so add some more warm water if needed).

Add the remaining rice and cook for 15 to 20 min, until the rice is soft.
In a large bowl, crack the eggs and whisk. Add the lemon juice and whisk well.

Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
Serve Giouvarlakia Soup with Fresh Homemade Bread and Feta cheese.








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