Giouvarlakia is a Greek meatball soup that is finished off with avgolemono — a tangy lemon and egg sauce. It’s a simple, hearty recipe that is traditionally served in the colder months.

Ingredients:

For the meatballs:

500 grams of beef mince, (ground beef) (see note 1)

1 onion, finely chopped

¼ cup parsley, finely chopped (see note 2)

1 egg

60 grams of rice, medium grain (see note 3)

2 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon pepper

2 liters water

1 stock cube, (see note 4)

1 tablespoon salt

For the avgolemono:

2 eggs, preferably room temperature

juice of 1 lemon

Instructions:

Place the mince in a large bowl. Add the onions, parsley, egg, rice, 1 tablespoon of olive oil, salt and pepper.

Using your hands knead the mixture until everything is well combined.

Take one tablespoon of the mix, roll it into a ball and place it on a lined baking tray. Repeat with the remainder of the mixture until you end up with 20 meatballs. Place in the fridge to rest for 15 mins.

Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the boil. Turn down to medium-low heat, season with salt and cook for approx. 45 mins. The rice should have swelled, and you will end up with a flavourful broth.

To make the avgolemono, beat the eggs with the lemon juice in a bowl. Slowly add one ladle of the stock mixture and whisk until well combined. Repeat this step 5 more times. Add the avgolemono to the giouvarlakia (off the heat), stir, and allow the soup to rest for 10 minutes before serving.

Notes:

1. You can use a combination of beef and pork mince as well

2. You may like to add one tablespoon of finely chopped dill

3. Long-grain rice works great as well

4. You can use stock powder instead if you prefer. Or you can use chicken/beef/veal stock. If you find it’s a little rich use half water and half stock.

5. After shaping the meatballs you can roll them in flour, dust off the excess flour, and rest them in the fridge. This produces a thicker soup.

6. To make a more “traditional” avgolemono you need to separate the eggs. With a hand mixer beat your whites until they are just frothy and thick (do not make meringues!). With the hand mixer still running on low - add the yolks back to the mixture and very slowly add a ladle of the stock to the mix. (Add 5 more ladles of stock -one by one). You will end up with a very thick avgolemono. Add this to the soup (off the heat) stir, and allow the soup to rest for 10 mins before serving.

Reference