Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, meatball soup with an egg-lemon sauce (giouvarelakia me augolemono). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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 meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) using 13 ingredients and 2 steps. Here is how you can achieve 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
- Get 1 Onion diced
- Take 1 Carrot chopped
- Make ready 1/4 cup Olive Oil
- Make ready 1/4 cup White Grain Rice
- Make ready 1 tablespoon Dill diced
- Get 1 Lemon Juice
- Get 2 Potatoes chopped in cubes
- Get 1 litre Water
- Get 1/2 cup All Purpose Flour (optional)
- Take 1 teaspoon Salt
- Take 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 it up for this exceptional food meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
