Omi`s Giouvarlakia Avgolemono
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g minced meat
- 1 onion (s), finely chopped
- 1 bunch parsley, finely chopped
- 0.25 ¼ cup rice, rounder
- 1 egg (s)
- some dill or mint finely chopped
- 3 tablespoons oil or butter, water or meat broth
- 0.25 ¼ cup butter or oil
For the sauce:
- 2 egg (s)
- 1 lemon (s), add the juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- In a bowl, work the minced meat, onion, egg, rice, dill or mint, oil, parsley, salt and pepper into a smooth dough and form small round balls.
- Do not fill a saucepan halfway with water or meat stock, add the butter and a little salt and bring to the boil. (You can add very little rice to the soup, but it`s a matter of taste)!
- Then add the meatballs one at a time and cook over a mild heat until tender.
- For the lemon and egg sauce, first beat the egg white, then the egg yolk and then gradually add the lemon juice. Add the stock from the pot, spoon by spoon. Add the sauce to the meatballs and broth and remove the saucepan from the heat. The sauce must not boil, otherwise the eggs will freeze !!
- VARIANT: Giouvarlakia in tomato sauce: if you don`t like the lemon - egg sauce, you can use tomato puree instead, add the meatballs and broth and finally add about ½ cup of sour cream!
- TIP: If the minced meat mixture should become too firm, simply add a little water or oil. If the mixture is too moist, mix in some breadcrumbs or breadcrumbs.
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