Greek Meatball Soup (Giouvarlakia)
Greek Meatball Soup, known as Giouvarlakia, is one of the most beloved comfort foods in Greek cuisine. Juicy meatballs made with ground beef, rice, and fresh herbs are gently simmered in a flavourful broth until tender.
Ingredients
- 500 / 1lb grams ground beef
- 1 carrot peeled and grated
- 1 red onion grated
- 1 egg large
- ½ cup arborio rice
- ¼ cup fresh dill finely chopped
- ⅓ cup fresh parsley finely chopped
- 5 cups Wishbone vegetable broth
- 2 cups water
- ¼ cup olive oil
- salt
- pepper
- Soup ingredients
- 1 carrot chopped into cubes
- 1 potato chopped into cubes
- 2 eggs whites - yolks
- 1 lemon squeeze out the juice
- 1 tbsp corn flour
Instructions
- In a large bowl, combine the 500 / 1lb grams ground beef, 1 egg, ½ cup arborio rice, the grated 1 red onion and the grated 1 carrot, ¼ cup fresh dill, and the ⅓ cup fresh parsley. Knead the mixture and shape the meat into small walnut-sized balls.
- Season with plenty of pepper and not too much salt.
- In a large pot, pour in the ¼ cup olive oil and sauté the 1 carrot that was cut into cubes and the 1 potato. Stir gently
- Pour in the 5 cups Wishbone vegetable broth and the 2 cups water. Place all the meatballs into the pot. Let them cook for 35 minutes, until the vegetables are soft.
- In a bowl, dissolve the 1 tbsp corn flour with the 1 lemon juice and set aside.
- In a large bowl, add the egg whites. Whisk until the egg whites turn into a meringue.
- Slowly add the egg yolks and continue whisking. Pour in the mixture of corn flour and lemon juice and continue whisking. When the meatballs have cooked, take a ladle or two of soup and add to the lemon mix to temper it.
- Slowly pour in the avgolemono (egg sauce)
- Close the lid and leave for 5 minutes before serving.