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Giouvarlakia Greek Meatball Soup is made with beef.pork in a egg lemon sauce

Giouvarlakia with beef

Kastra Recipes Staff
Giouvarlakia with beef and rice
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Greek
Servings 4 people
Calories 460 kcal

Ingredients
  

Giouvarlakia

  • 700 gr minced meat beef
  • 150 gr carolina rice
  • 1 large egg
  • 1/2 cup fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 large onion grated and strained
  • 1 tbsp spearmint dry
  • 3 tbsp olive oil
  • 1/2 cup all purpose flour

Beef broth (soup)

  • 2 cubes beef broth
  • 50 gr carolina rice
  • 2 liters water

Avgolemono sauce

  • 2 eggs separated
  • 2 juice of lemons
  • 4 cups soup broth

Instructions
 

Prepare the meatballs

  • Grate the onion and drain, place into a bowl with the minced meat, rice, egg, parsley, dill, spearmint, olive oil, salt and pepper. Knead and mix well.
  • Shape into balls about 30 or 40 grams each.

Prepare the soup

  • Bring a large pot of water to a boil, dissolve beef broth. Liquid should be about 1.5 liters.
  • Place flour on a plate. Roll each meatball in flour to lightly coat before placing into the boiling pot of broth.
  • Add the 50 gr of rice to the pot. Stir carefully to keep rice from sticking to the bottom of the pot.
  • Bring to a boil and lower to simmer with the lid on to cook for 30 minutes.
  • Take the pot off the heat to allow to cool.

Prepare the avgolemono sauce

  • Make sure the eggs are at room tenperature.
  • You’ll need about 4 – 5 cups of the chicken broth, depending on how thick or runny you like your avgolemono.
  • Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and gradually add the lemon juice while whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add some of the warm broth, a litte bit at a time. Make sure you add the warm broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot.
  • To avoid breaking the meatballs, shake the pot to mix in the egg mix. Place on low heat for about 5 - 10 minutes to pasteurize the egg. The result will be a nice, thick soup, ready to serve!

Notes

  1. You may use a beef and pork combination to make the meatballs, or if you prefer, you can use mince chicken. 
  2. Instead of rice, try sweet trahana as a substitute for a change of pace. 
  3. Finely chop a carrot and put it in the pot while boiling the meatballs. 
Keyword giouvarlakia with rice