Egg-Lemon Meatball Soup

Giouvarlakia Me Avgolemono

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Preparation info

  • Serves:

    8

    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

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.