- ½ kilo mince
- onion (grated)
- ¼ cup rice “Glacé “
- 3 tbsps parsley, finely chopped
- 2 tbsps olive oil
- 5 cups of water
- ¼ cup butter
- salt, pepper, a bit of flour
For the egg lemon sauce (Avgolemono)
- 2 eggs
- ¼ cup of lemon juice
Place all the meatball ingredients into a large bowl (mince, onion, rice, parsley, olive oil, salt and pepper). Knead the mixture squeezing the ingredients with your hand until smooth, form the meatballs into small balls, flour them and set aside.
Pour into a large pan 2 ½ cups of water and the butter and bring to the boil. Turn the heat down and gently add the meatballs (giouvarlakia) in the water, put the lid back on and cook for 30 minutes to 1 hour. (The water should be enough to cover the meatballs, so add some more warm water if needed).
The secret ingredient for this extra creamy Greek recipe for youvarlakia soup is the Avgolemono – an egg lemon sauce that is often added in Greek recipes, giving this soup a unique texture and flavour.
To prepare the avgolemono, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl some tbsps of hot soup and whisk quickly. Stir in the egg lemon sauce into the youvarlakia soup, stir quickly and remove from heat.
PS: You can serve the Giouvarlakia without the avgolemono if your prefer it less rich.