Imagine a dish that wraps you in warmth, tells a story of Greek culinary tradition, and makes your taste buds dance with joy! Giouvarlakia avgolemono is not just a soup – it's a magical journey through Greek home cooking that transforms simple ingredients into a creamy, lemony masterpiece. Whether you're seeking comfort on a cold day or wanting to impress your dinner guests with an authentic Mediterranean recipe, these tender meatballs in a velvety egg-lemon sauce will become your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 500g ground beef
- 100g rice
- 1 onion, finely chopped
- 2 eggs
- 1 lemon, juiced
- Salt and pepper to taste
- 1 liter chicken broth
- Fresh parsley, chopped
Instructions
- Begin by preparing the ingredients. Finely chop the onion and set it aside. Rinse the rice under cold water until the water runs clear, then drain and set aside.
- In a large mixing bowl, combine the ground beef, chopped onion, rinsed rice, salt, and pepper. Mix the ingredients thoroughly using your hands or a spoon until well combined.
- With damp hands, shape the mixture into small meatballs, approximately the size of a golf ball. Place the meatballs on a plate or tray and set aside.
- In a large pot, bring 1 liter of chicken broth to a gentle simmer over medium heat. Carefully add the meatballs to the broth, making sure they are submerged.
- Cover the pot and allow the meatballs to cook for about 30-40 minutes, or until they are cooked through and the rice is tender. Stir occasionally to prevent the meatballs from sticking to the bottom of the pot.
- While the meatballs are cooking, prepare the avgolemono sauce. In a medium bowl, whisk together the eggs and the lemon juice until well combined and frothy.
- Once the meatballs are cooked, carefully ladle a small amount of the hot broth into the egg and lemon mixture while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.
- Gradually add more broth to the egg mixture, whisking continuously until you have incorporated about 1 cup of the hot broth.
- Next, slowly pour the tempered egg mixture back into the pot with the meatballs, stirring gently to combine. Be careful not to let the soup boil after adding the egg mixture, as this could cause the eggs to curdle.
- Allow the avgolemono sauce to heat through for a few minutes, stirring gently. Taste and adjust the seasoning with additional salt and pepper if needed.
- Once the soup is heated through, remove it from the heat. Serve the giouvarlakia avgolemono hot, garnished with freshly chopped parsley for added flavor and color.
- Enjoy your delicious Greek giouvarlakia avgolemono with crusty bread or a side salad for a complete meal!
Tips
- Moisture is Key: When forming meatballs, keep your hands slightly damp to prevent the mixture from sticking and ensure smooth, uniform shapes.
- Rice Matters: Use short-grain rice for the best texture, and rinse it thoroughly to remove excess starch.
- Tempering Technique: The secret to a silky avgolemono sauce is careful tempering. Add hot broth to eggs slowly and whisk continuously to prevent curdling.
- Low and Slow: Simmer the meatballs gently to keep them tender and prevent them from becoming tough.
- Fresh Ingredients: Use fresh lemon juice and high-quality chicken broth for the most vibrant flavor.
- Serving Suggestion: Serve immediately after adding the egg-lemon mixture to maintain the sauce's creamy consistency.
- Make-Ahead Tip: The meatballs can be prepared in advance and refrigerated before cooking for convenience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
