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Easy and Delicious Greek Soup of Meatballs in Creamy Egg Lemon Broth (Traditional Giouvarlakia Avgolemono)

Greek giouvarlakia meatball soup in creamy egg-lemon avgolemono broth

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Traditional Greek giouvarlakia avgolemono — tender meatballs simmered in a rich egg-lemon broth.

Ingredients

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For the Broth

  • 1/2 onion, finely chopped
  • 1 carrot, grated
  • 1 leek, sliced into thin rounds
  • 1 celery stalk, finely chopped
  • 2 tbsp olive oil
  • 1 litre water or vegetable/chicken broth
  • Salt and pepper to taste

For the Giouvarlakia (Meatballs)

  • 250 g ground beef
  • 130 g medium-grain rice (glacé)
  • 2 tbsp finely chopped onion
  • 1 garlic clove (optional)
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • A little flour, for dusting (optional)

For the Avgolemono (Egg-Lemon Sauce)

  • 2 egg whites
  • 2 egg yolks (preferably organic)
  • Juice of 1 large lemon
  • (Optional: 1 tbsp cornstarch if you plan to reheat later)

Instructions

  1. Prepare the broth: In a large pot, heat the olive oil and sauté the onion, carrot, leek, and celery until soft. Add the water or stock and bring to a gentle boil.
  2. Make the meatballs: In a bowl, combine the ground beef, rice, onion, garlic, parsley, dill, olive oil, salt, and pepper. Mix and knead well for about 5 minutes until the mixture becomes sticky and cohesive. Shape into small balls (about the size of a walnut) and set aside.
  3. Cook the giouvarlakia: Lightly flour the meatballs (optional) and drop them gently into the simmering broth. Season with salt and pepper, lower the heat, and cook for 30 minutes, until the rice and meat are fully cooked.
  4. Prepare the avgolemono: Separate the eggs. Beat the whites until frothy, then add the yolks and mix gently. In a small bowl, dissolve the cornstarch (if using) in the lemon juice. Gradually add a ladleful of hot broth into the lemon mixture while whisking constantly to temper it. Then slowly pour this mixture into the beaten eggs, whisking continuously.
  5. Finish the soup: Lower the heat to very low (the soup should not be boiling). Pour the egg-lemon mixture into the pot while stirring gently. Swirl the pot to distribute evenly — do not stir vigorously.
  6. Serve: Sprinkle with fresh dill or parsley and serve hot, with plenty of crusty bread.

Find it online: https://cookinathensrecipes.com/easy-and-delicious-greek-soup-of-meatballs-in-creamy-egg-lemon-broth-traditional-giouvarlakia-avgolemono/