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Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)

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We hope you got insight from reading it, now let’s go back to meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. You can have meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) using 13 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to prepare Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
  1. Provide 500 grams ground beef
  2. You need 1 medium Egg
  3. You need 1 Onion diced
  4. You need 1 Carrot chopped
  5. You need 1/4 cup Olive Oil
  6. Use 1/4 cup White Grain Rice
  7. You need 1 tablespoon Dill diced
  8. Use 1 Lemon Juice
  9. Provide 2 Potatoes chopped in cubes
  10. Get 1 litre Water
  11. You need 1/2 cup All Purpose Flour (optional)
  12. Provide 1 teaspoon Salt
  13. Take 1 teaspoon Pepper
Instructions to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
    1. 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.
    1. 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!!!

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