Recipe: Appetizing Giouvarlakia in tomato sauce with avgolemono
Recipe: Appetizing Giouvarlakia in tomato sauce with avgolemono
Giouvarlakia in tomato sauce with avgolemono. Youvarlakia or giouvarlakia is a famous Greek meatball soup, which is full of Mediterranean flavors, juicy meatballs and finished off with a Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day! Giouvarlakia, pronounced yiou-vahr-LAH-khia, is a Greek soup with meatballs using ground veal (or After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup.
Giouvarlakia Soup in Egg - Lemon Sauce Made Easy - Γιουβαρλάκια σούπα. Giouvarlakia is a Greek meatball soup that is finished off with avgolemono - a tangy lemon and egg sauce. Avgolemono is a sauce made by mixing eggs and lemon juice and tempering the mixture with a hot stock or broth. You can cook Giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps. Here is how you cook it.
Ingredients of Giouvarlakia in tomato sauce with avgolemono
- Prepare 600 g of ground beef.
- Prepare 1 of large onion.
- You need 1 of small onion.
- You need 1 bunch of parsley.
- You need 1/2 cup of medium-grain white rice.
- Prepare 1 of little oregano.
- Prepare of salt.
- You need of pepper.
- You need 2 of medium-sized potatoes.
- You need 2 of tomatoes, grated, or 1/2 can finely chopped tomatoes.
- You need 1 tbsp of tomato paste.
- You need 1 clove of garlic.
- Prepare 1/4 cup of olive oil.
- Prepare 1 of small lemon.
- Prepare 1 of egg.
It acts as a thickening agent and gives the giouvarlakia that little extra flavour. 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. Giouvarlakia in tomato sauce with avgolemono.
Giouvarlakia in tomato sauce with avgolemono instructions
- Finely chop the large onion and the parsley and knead them with the ground meat, the rice, the oil andthe oregano seasoning with salt and pepper according to taste..
- Place in the fridge to set until you prepare the sauce..
- Sauté the small onion, finely chopped, in a little oil..
- Add the tomatoes, the tomato paste and a little water, just over the middle of the pot..
- Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt)..
- Cut the potatoes into large cubes and when the sauce has boiled add them in..
- After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce..
- Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart..
- Let them boil for 40 minutes to 1 hour..
- When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following..
- Separate the yolk and the white of the egg. Beat both well to a foam, separately..
- Add the lemon juice to the yolk and beat a little..
- Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper..
- Pour it over the food and shake the pot well to distribute evenly..
The classic recipe for giouvarlakia (rice meatballs) in egg-lemon sauce with tomato sauce as well. Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately. Greek meatball soup giouvarlakia or youvarlakia of avgolemono sauce, served in mugs with wooden spoons in a white serving tray, parsley and lemon, on a dark wooden background, top view, copy space.