Giouvarlakia Meatball Soup

Name: Giouvarlakia Meatball Soup
Total time: 3000 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 g beef mince; 1 onion (grated); 1 clove garlic; 60 g calrose rice (οr short grain); 1 handful parsley (chopped); 2 egg whites; 1 tbsp olive oil; 1 tsp salt; 1/4 tsp pepper; 2 lt water; 1 carrot; 2 potatoes; 1 tbsp salt; 1 tbsp olive oil; 2 egg yolks; 2 tbsp cornstarch; 60 ml lemon juice (about 2 lemons)

fooodlove.com @fooodlove

Cambridge, UK

Once the temperature drops, the ideal comfort food is a frothy and flavourful meatball soup topped up with mouth-watering egg-lemon sauce! 🍋 Yet another traditional Greek recipe my grandma used to make that made everyone "beg" for more! ☺️

fooodlove.com @fooodlove

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Ingredients

50 mins

6 servings

500 gbeef mince
1onion (grated)
1 clovegarlic
60 gcalrose rice (οr short grain)
1 handfulparsley (chopped)
2egg whites
1 tbspolive oil
1 tspsalt
1/4 tsppepper
2lt water
1carrot
2potatoes
1 tbspsalt
1 tbspolive oil
Egg-lemon sauce
2egg yolks
2 tbspcornstarch
60 mllemon juice (about 2 lemons)

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Steps

50 mins

1

In a bowl mix the meat, rice, onion, garlic, parsley, olive oil, salt and paper until incorporated.
2

Scoop small portions of the mixture and shape it into small meatballs.
3

In a large pot bring the water to a boil, add the carrot, potatoes, salt, olive oil and the meatballs, and simmer for 40 minutes.
4

Egg-lemon Sauce: Add the egg yolks, cornstarch and lemon juice in a bowl, and whisk them very well (you may also use a small blender).
5

Add a ladle of hot soup to the bowl while whisking constantly until frothy.
6

Pour the egg-lemon sauce to the soup and mix gentle for a minute.