Giouvarlakia, is a soup that is being made mostly during winter time in Greek households. Me however, since we live in Germany and one day is 40 Celsius the next can be 20 Celsius, today is one of those days with 14 Celsius and Iam excited because it simply tastes good and makes your tummy warm. I actually cannot wait for fall to come. Its been the hottest Summer in Germany this year. This dish is my Dads favorite and he eats like three bowls, so this soup feeds 8 adults of one plate and 5 adults if one has three :D.
Ingredients:
- 500gr ground beef
- 2 small onions
- 1 egg
- juice of one lemon
- 200 gr rice ( half cup for the meat )
- flour
- 3 liters water
- 4 tbs olive oil
Execution
chop onions and add them to the meat along with salt, pepper and garlic powder
add 50 gr rice into the meat
mix up the meat with the spices and the rice. Roll the meat into small meatballs
prepare your pot with 3 liters of water and add the olive oil
roll the meatballs in flour
that makes the soup thicken up a bit
add the meatballs
take out any access foam from meat
add remaining rice
make the avgolemono- a Greek soup of lemon juice and beaten eggs blended into a meat stock, containing rice, noodles, etc. My PC wont upload the pics for some reason, you beat one egg with half lemon and add it slowly to the soup. not too fast because your egg can start cooking- add some soup to the avgolemono first to get the egg familiar with the soup temp
adding lemon and black pepper to your dish is a classic.
ENJOY
XO, KATY
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