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We hope you got benefit from reading it, now let’s go back to meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. To make meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) you need 13 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to cook Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
- Provide 500 grams ground beef
- Get 1 medium Egg
- Prepare 1 Onion diced
- Prepare 1 Carrot chopped
- You need 1/4 cup Olive Oil
- You need 1/4 cup White Grain Rice
- Use 1 tablespoon Dill diced
- Provide 1 Lemon Juice
- Take 2 Potatoes chopped in cubes
- Use 1 litre Water
- Provide 1/2 cup All Purpose Flour (optional)
- You need 1 teaspoon Salt
- Provide 1 teaspoon Pepper
Instructions to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
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- In a large bowl combine all the ingredients by hand, except for the egg and the lemon. juice. - - 2) Take a small piece of the meat mixture and make a small meatball. - - 3) Dip each meatball into flour and shake off the excess flour before putting into the water. - - 4) In a large sauce pot add water, carrot, potatoes and the meatballs, cook for 1 hour on low heat.
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- Whisk egg white, slowly add in the lemon juice along with about 50 ml of the hot soup. Continue to whisk add in the egg yolk. Once this sauce has slightly thickened add into the meatball soup and serve hot. - - It is a pretty simple soup once you get the whisking and boiling out of the way. 😉 - - Kali Orexi!!!
Cover them with a plate to keep them from opening while boiling and add the broth, in which the butter has been added. Avgolemono is a sauce made by mixing eggs and lemon juice and tempering the mixture with a hot stock or broth. It acts as a thickening agent Giouvarlakia is a Greek meatball soup that is finished off with avgolemono — a tangy lemon and egg sauce. Giouvarlakia is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce. After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce.
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