Giouvarlakia (Greek Meatball soup)

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by: maria






Giouvarlakia are the ideal meal on a cold winter’s day! It’s such a delicious and comforting soup full of flavor! I just love them.




ingredients

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serves: 5

1 kilo minced beef

1/2 cup rice

2 big onions

1 clove garlic

1 egg

1 teaspoon dried mint

Salt

Pepper

Butter

Olive oil

EGG-LEMON SAUCE

3 lemons

3 eggs

Corn flour

Salt

Pepper

2 tablespoons water

Nutrition Facts
Giouvarlakia (Greek Meatball soup)

Servings Per Recipe: 5

Amount per Serving

Calories: 726

  • Total Fat: 56.8 g
  •     Saturated Fat: 21.7 g
  •     Trans Fat: 3.2 g
  • Cholesterol: 287.1 mg
  • Sodium: 270.5 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 3.6 g
  • Protein: 37.6 g
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preparation

1.  Blend onion, garlic, mint and parsley with 2 tablespoons olive oil and add them in a bowl.

2.  Continue by adding beef, egg, rice, 2 teaspoons salt and pepper. Mix very well with your hands, wrap the bowl in plastic and place it in the fridge for 30 minutes or overnight.

3.  Unwrap and mold little meatballs, set aside.

4.  In a pot add 2lts boiled water and 2 tablespoons butter. When butter dissolves add 1 teaspoon salt and pepper. Gradually add the meatballs.

5.  Simmer until you rice is fully cooked, usually 30-40 minutes. If needed water feel free to add. In order to have a nice thick sauce, when giouvarlakia are cooked the water in the pot must not completely cover them.

6.  Continue with the Egg-Lemon Sauce. In this recipe I use 3 eggs and no corn flour at all. Season to taste.

7.  Serve hot!

8.  EGG-LEMON SAUCE

10.  You always start to make the sauce when you move your pot/saucepan of heat so as to cool down a bit.

12.  In a glass of water add the lemon juice from 3 lemons and the corn flour; mix well enough. If it’s a soup add 6 teaspoons corn flour if not add 4.

14.  In a large bowl whisk the eggs until they create little bubbles on surface. Add water and whisk a bit more. Add the lemon juice and mix all together.

16.  Now it’s time to incorporate the broth. Take a ladleful and add it to the eggs but whisking all the time. Repeat until heated enough. If your meal needs more seasoning now it’s time to add it to the sauce. When you’ve done that add the sauce to the pot.

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