Giouvarlakia Greek meatball soup, is a typically ground meat (often a mix of beef and pork), rice, herbs, and spices. The soup is known for its comforting, hearty, and tangy flavor imparted by the egg-lemon sauce. Giouvarlakia has deep roots in Greek cuisine, reflecting the Mediterranean flavors and culinary traditions. It is a dish that exemplifies the importance of fresh, local ingredients in Greek cooking. Different regions in Greece may have their own twists on the recipe, incorporating local ingredients and preferences. Some variations cater to vegetarians by substituting meat with plant-based alternatives or using ingredients like lentils.

Ingredients Needed To Making The Soup

• Ground meat (beef, pork, or a mixture)
• Rice
• Onion, and herbs (parsley, dill)
• Eggs
• Lemons
• Olive oil
• Salt and pepper

Procedure To Making The Meatballs

• Prepare Meatballs: Mix ground meat, rice, finely chopped onions, herbs, salt, and pepper. Form into small meatballs.
• Make Broth: Add beef broth to the pot and let it simmer until the meatballs are cooked through.
• Prepare Egg Lemon Sauce (Avgoolemono): Whisk together eggs and lemon juice. Gradually add some hot broth to temper the eggs, preventing curdling.

How To Make Avgolemono (Egg Lemon Sauce)

• You’ll need about 4 – 5 cups of the chicken broth, depending on how thick or runny you like your avgolemono.
• Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and gradually add the lemon juice while whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add some of the warm broth, a litte bit at a time. Make sure you add the warm broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot.

Soup Tips

• Be cautious when tempering the eggs to avoid curdling.
• Adjust lemon juice according to taste preference.
• Experiment with herbs and spices for added flavor complexity.

Giouvarlakia Greek meatball soup is a beloved dish in Greek culture, showcasing the country’s rich culinary heritage and the use of fresh, wholesome ingredients. It’s not just a meal but a representation of warmth and tradition on a plate.

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Chicken Soup (Avgolemono)

Giouvarlakia with beef

Kastra Recipes Staff

Giouvarlakia with beef and rice

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine Greek

Servings 4 people

Calories 460 kcal

Ingredients

  

Giouvarlakia

• 700 gr minced meat beef
• 150 gr carolina rice
• 1 large egg
• 1/2 cup fresh parsley finely chopped
• 2 tbsp fresh dill finely chopped
• 1 large onion grated and strained
• 1 tbsp spearmint dry
• 3 tbsp olive oil
• 1/2 cup all purpose flour

Beef broth (soup)

• 2 cubes beef broth
• 50 gr carolina rice
• 2 liters water

Avgolemono sauce

• 2 eggs separated
• 2 juice of lemons
• 4 cups soup broth

Instructions

 

Prepare the meatballs

• Grate the onion and drain, place into a bowl with the minced meat, rice, egg, parsley, dill, spearmint, olive oil, salt and pepper. Knead and mix well.
• Shape into balls about 30 or 40 grams each.

Prepare the soup

• Bring a large pot of water to a boil, dissolve beef broth. Liquid should be about 1.5 liters.
• Place flour on a plate. Roll each meatball in flour to lightly coat before placing into the boiling pot of broth.
• Add the 50 gr of rice to the pot. Stir carefully to keep rice from sticking to the bottom of the pot.
• Bring to a boil and lower to simmer with the lid on to cook for 30 minutes.
• Take the pot off the heat to allow to cool.

Prepare the avgolemono sauce

• Make sure the eggs are at room tenperature.
• You’ll need about 4 – 5 cups of the chicken broth, depending on how thick or runny you like your avgolemono.
• Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and gradually add the lemon juice while whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add some of the warm broth, a litte bit at a time. Make sure you add the warm broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot.
• To avoid breaking the meatballs, shake the pot to mix in the egg mix. Place on low heat for about 5 – 10 minutes to pasteurize the egg. The result will be a nice, thick soup, ready to serve!

Notes

1. You may use a beef and pork combination to make the meatballs, or if you prefer, you can use mince chicken. 
2. Instead of rice, try sweet trahana as a substitute for a change of pace. 
3. Finely chop a carrot and put it in the pot while boiling the meatballs. 

Keyword giouvarlakia with rice