Giouvarlakia Avglolemonom Greek soup
Soups lovers you will love this soup!
Giouvarlakia is a fantastic northern Greece soup made of meatballs, rice, in a light and creamy lemon-egg Avgolemono sauce. Avglolemonom – egg (avgo) and lemon juice (lemoni) means lemon and egg soup. This soup becomes the perfect base for some tiny fragrant Greek meatballs Giouvalakia, made from either ground veal, beef, chicken, turkey or pork. As you my suspect this very aromatic dish, in addition to being easy and quick to make is healthy and affordable. It becomes a meal in itself with the combination of tasty meatballs bathed in a thick and creamy Avgolemono lemon sauce. It is really, really delicious and easy to make.
Giouvarlakia Avgolemono Soup
Serves 4-6
Meatballs:
1 1/2 lbs ground turkey
1 egg yolk ( extra fresh organic free range eggs)
1 cup cooked rice
2 tbsp fresh parsley, chopped
1 tsp fresh Greek Oregano chopped
½ onion diced
l 3/4 tsp salt
1/2 tsp pepper
2 quarts chicken stock
Egg-Lemon Sauce:
2 eggs (extra fresh organic free range eggs)
Juice of 1 lemon
1 1/2 cups meatball broth
In a saucepan sauté the onion in olive oil. Cook until transparent. Set aside. Bring the chicken stock to a boil in a large soup pot . Keeping the stock boiling .When onions are cooler, mix the turkey,1/2 rice, parsley, onion, oregano, olive oil, salt, and pepper, and egg yolk and knead thoroughly, mixing well. In your hand shape the meat mixture into little round balls, and drop gently into the boiling stock. Continue boiling for about 20 -30 minutes. Add the rice and then turn off the heat and cover with lid. Meanwhile In a medium bowl, beat the eggs until frothy, constantly beating add the lemon juice drop by drop. Using a ladle, very slowly add 1 1/2 cups of warm stock to the egg and lemon mixture, 1/4 cup at time, beating continuously after each addition so the sauce doesn’t curdle. Once the 1 /12 cups of stock has been added you now have the Avgolemono. Very slowly add the egg and lemon mixture back into the soup pot, stirring as you’re pouring. Seasoning with salt and pepper. Serve the soup hot in warmed soup bowl with some meatballs and garnish with fresh oregano.
