Giouvarlakia is a simple and traditional Greek soup featuring meatballs in a creamy egg-lemon sauce and is deliciously satisfying all year round, according to greekcitytimes.com.
With a few key ingredients and simple steps, you can create a delicious and wholesome dish for the entire family.
Ingredients:
- – 500 x grams lean minced meat (using cut of your choice- eg. beef, pork, veal)
- – 1 x cup medium grain rice
- – 1/4 cup x parsley, chopped
- – 1 x onion, chopped
- – 1 x clove garlic, chopped
- – 2 x lemons, juiced
- – 2 x eggs
- – 1/4 x cup olive oil, extra for drizzling
- – salt & pepper to taste
Method:
- – Place mince, chopped onion, rice, garlic, and parsley in a large bowl.
- – Add salt, pepper and olive oil.
- – Knead the mixture with your hands, until smooth in texture and then roll into round meatballs.
- – Allow to rest in the fridge for 10 minutes.
- – Fill a large pot 3/4 of the way with water and bring to boil.
- – Add the meatballs gently into the pot, one by one, using a ladle spoon.
- – Drizzle lightly with some olive oil and lower heat to medium and allow to simmer for 50 minutes.
- – To make the lemon sauce, crack the eggs in a bowl and whisk. Add lemon juice and whisk well.
- – Add 2 x ladles of juice from the soup into bowl and whisk thoroughly and quickly.
- – Stir the egg-lemon sauce into soup and cook for another minute on very low heat.
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