Giouvarlakia (Greek Meatball Soup)
- 2 Onions
- 1 clove Garliic
- 1 bunch Parsley
- 1 teaspoon Dried Mint
- 2 Tablespoons Olive Oil
- 1 kilogram Minced Beef
- 1 Egg
- 1/2 cups Rice
- 3 teaspoons Salt, Divided
- 2 liters Boiled Water
- 2 Tablespoons Butterr
- Pepper
- FOR THE EGG LEMON SAUCE:
- 3 Lemons, Juiced
- 4 teaspoons To 6 Teaspoons Corn Flour, As Needed (optional)
- 3 Eggs
- Blend onion, garlic, mint and parsley with olive oil and add to a bowl. Continue by adding beef, egg, rice, 2 teaspoons salt and pepper. Mix very well with your hands. Wrap the bowl in plastic and place it in the fridge for 30 minutes or overnight.
- Unwrap and shape little meatballs. Set aside.
- In a pot, add boiled water and butter. When butter dissolves, add remaining 1 teaspoon salt and pepper. Gradually add the meatballs. Simmer until rice is fully cooked, usually 30-40 minutes. If needed, feel free to add more water. For a nice thick sauce, when giouvarlakia are cooking, the water in the pot must not completely cover them.
- Make the egg-lemon sauce. Add to the meatballs. Season to taste. Serve hot!
- For the egg lemon sauce:
- Start making the sauce when you move your pot or saucepan off heat to cool down a bit.
- In a glass of water, add the lemon and corn flour; mix enough. If making soup, add 6 teaspoons corn flour; if not, add 4 teaspoons.
- In a large bowl, whisk the eggs until little bubbles form on the surface. Add water and whisk a bit more. Add lemon juice and mix.
onions, clove garliic, parsley, olive oil, kilogram, egg, rice, salt, liters, butterr, pepper, lemons, corn flour, eggs
Taken from tastykitchen.com/recipes/soups/giouvarlakia-greek-meatball-soup/ (may not work)