Name: Egg-Lemon Meatball Soup (Giouvarlakia Me Avgolemono)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves: 8
Cuisine: Greece
Ingredients: 2 eggs; 3.3 pounds (1.5 kilograms) ground meat (combo beef, veal, and pork); ¼ cup ground dry spearmint; 1 cup uncooked Italian-style rice; 1 tablespoon vegetable oil; ¾ cup freshly squeezed lemon juice; 1 teaspoon pepper; 3 eggs; 2 tablespoons salt; 2 tablespoons olive oil; 1 medium onion

Preparation info

Serves:
8

Difficulty
Easy
Ready in
2 hr

Appears in

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

About

This classic soup is perfect for a cold winter’s day. Made with meatballs and rice and polished with a creamy sauce, giouvarlakia are hearty, mouthwatering, and utterly addictive. Simplicity at its finest, the secret ingredient being the avgolemono (egg-lemon) sauce. Careful not to overthicken the pottage as it may get too lumpy (a very common mistake). Best served with bread to soak up all that yummy egg-lemon sauce.