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Giouvarlakia

  • 1/4 cup Rice
  • 1 Small Onions (chopped)
  • 3 tspn Parsley (chopped)
  • 2 tspn Dill (chopped)
  • 2 tspn Olive oil
  • 5 cups Stock or water
  • 1/2 stick Butter - room temp.
  • Salt & pepper to taste


  • ExtMusic
    Greece

    Giouvarlakia avgolemono
    (Lamb and Rice Meatballs)
    Greek recipe

    For the Avgolemono = 2 eggs + ? cup lemon juice.

    In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. 

    Mix very well and shape into 1" balls.
    In a large pot add the stock or water along with the butter and bring to a boil. 

    Add the meat/rice balls and cook at a simmer for about 30 minutes. 
    If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup.
    In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.

    Avgolemono Sauce

    • 1 - 2 cups Soup
      or food broth
    • 2 Eggs
    • 1 Whole onion
    • Juice from 1 lemon
    • Some flour

    Mix a little flour with the lemon juice then add the eggs and beat well. 
    Slowly add the broth while continuing to beat. 
    Pour and mix the avgolemono sauce into your food. 
    Remove from heat before the sauce thickens.
     

     


       
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