Giouvarlakia with Chicken and Trahana: A Timeless Taste of Greek Tradition
Greek food is far more than just nourishment; it’s a celebration of family, culture, and rich history. One dish that beautifully exemplifies this is Giouvarlakia with Chicken and Trahana. It combines tender chicken meatballs with the comforting, velvety texture of trahana in a soup that embodies the heart of Greek home cooking.
As I reminisce about my visits to my mother’s village, I can still picture the homemade trahana drying under the warm sun. The air would be filled with the earthy aroma, signaling that something truly special was on the way. Even today, as I prepare this dish, I feel that same sense of tradition and warmth. It’s a recipe infused with history and love, passed down through generations. Whether you’re making it for the first time or recreating a cherished childhood memory, this dish brings the past to life with each spoonful.
The Heritage of Trahana: A Staple of Greek Village Life
Trahana has been a cornerstone of Greek cuisine for centuries. This ancient ingredient, crafted from semolina and milk (or yogurt), has roots that trace back to the Neolithic era. As ancient Greeks cultivated wheat, barley, and millet, they found ways to preserve food — thus, trahana came to be.
In the villages, making trahana wasn’t simply a task; it was a community affair. Families would gather to prepare enough for the seasons, spreading the dough out to dry under the sun. The result is a grainy, crumbly texture that transforms into a nourishing base for soups and stews.
While today you can purchase trahana in stores, the homemade version carries profound significance. It’s more than just an ingredient. It’s a tangible connection to our ancestors and to the kitchens where trahana was lovingly crafted from scratch.
Giouvarlakia: A Traditional Greek Soup Passed Through Generations
Giouvarlakia is the essence of a traditional Greek soup, typically made with beef or lamb meatballs. However, in this version, I’ve chosen chicken for a lighter yet equally flavorful alternative. The tender chicken meatballs complement the rich broth and trahana perfectly, creating a soup that is both hearty and comforting.
This dish is a remarkable example of Greek hospitality. Whether you’re preparing it for a quiet evening at home or serving it to friends and family, Giouvarlakia with chicken and trahana brings people together. The combination of chicken and trahana provides a well-balanced blend of protein and carbohydrates, making it as nourishing as it is delicious.
Carrying Tradition Forward: The Enduring Comfort of Giouvarlakia
Making Giouvarlakia with chicken and trahana is more than just preparing a meal — it’s an invitation to experience the warmth and soul of Greek tradition. With each spoonful, you’re not only savoring flavors but also partaking in the timeless stories of family, love, and the culinary legacy of Greece.
When I cook this dish, I feel a deep connection to my heritage. I remember my grandmother and great-grandmother making this soup with their hands, infusing each meatball with love and care. Now, as I pass this recipe down to my children, I realize cooking is about much more than ingredients — it’s about sharing stories, preserving memories, and honoring those who came before us.
Enjoy the Comfort of Tradition
Every bowl of Giouvarlakia with Chicken and Trahana is more than just a meal; it’s a connection to generations past. This dish embodies the heart of Greek hospitality and the timeless nature of family recipes. Whether you are cooking it for your family or sharing it with friends, this recipe will bring comfort, warmth, and the spirit of Greece into your home.
I hope you enjoy preparing this dish as much as I do. May it remind you of the importance of tradition, love, and the stories shared over meals
So gather your loved ones, set a hearty table, and savor this timeless Greek comfort food. Καλή όρεξη! (Kali orexi – Enjoy your meal!)
Have questions? Here’s everything you need to know before making your Giouvarlakia with Chicken and Trahana.
Frequently Asked Questions (FAQ)
What is Giouvarlakia?
Giouvarlakia are traditional Greek meatballs, usually made with ground meat, rice, and herbs, simmered in a flavorful broth. In this variation, we use chicken and sweet trahana instead of rice for a lighter yet deeply satisfying soup.
What is Trahana, and where can I find it?
Trahana is an ancient Greek ingredient made from fermented grain and dairy (milk or yogurt). It has a coarse, crumbly texture and is often used in soups. You can find sweet or sour trahana at Greek or Mediterranean markets, specialty stores, or online.
Can I use sour trahana instead of sweet?
Yes! Both types work beautifully. Sweet trahana offers a gentler flavor, while sour trahana adds a slight tanginess. Try both to discover your personal preference.
Can I make this dish ahead of time?
Absolutely. Giouvarlakia with chicken and trahana actually tastes even better the next day, as the flavors continue to develop. Store it covered in the refrigerator for up to 3 days.
Can I freeze Giouvarlakia soup?
Yes. Let the soup cool completely, then freeze it in airtight containers for up to 2 months. Defrost overnight in the refrigerator and reheat gently on the stove.
How can I make the soup even richer?
You can enrich the broth by adding an egg-lemon (avgolemono) sauce at the end, if you like. It gives a silky texture and a lovely brightness that complements the chicken and trahana beautifully.
Is there a vegetarian version?
Yes! You can substitute the chicken meatballs with vegetarian ones made from lentils, chickpeas, or plant-based ground meat. Use vegetable stock instead of chicken stock for a full vegetarian version.
What can I serve alongside Giouvarlakia with Chicken and Trahana?
A fresh Greek salad, some crusty bread, and a side of olives make perfect companions to this heartwarming soup. For dessert, a slice of traditional Greek galaktoboureko or some spoon sweets would complete the meal wonderfully.
Giouvarlakia with minced chicken meat and trahana.
Ingredients
Giouvarlakia Mix
- 800 gr minced chicken
- 150 gr sweet trahana
- 1 egg
- 1 tsp sweet paprika powdered
- 1 tsp ginger powdered
- 1 onion finely chopped
- 1/2 bunch parsley finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
SOUP
- 2,000 ml hot water (8 cups)
- 1 cube chicken stock (1 cup hot water plus 1 cube chicken stock)
- 75 ml olive oil
- 100 gr sweet trahana
- salt & pepper to taste
Avgolemono Sauce
- 2 eggs preferably organic
- 1 lemon, juice of about 70 ml
Instructions
Prepare the meatballs
- Chop the onion finely.
- Chop the parsley, only the leaves, finely.
- In a deep bowl, put all the ingredients for the giouvarlakia and knead them for about 2-3 minutes until you have a pliable mixture. May be a bit sticky but do your best.
- Form into balls the size of a small walnut, and set aside.
Prepare the soup
- Pour the olive oil in a wide pot (with lid).
- Place the meatballs in the pot, next to each other, not on top of each other. Make sure they are all same size! This mix makes about 24 meatballs.
- Dissolve the stock cube in a bowl with 500 ml hot water.
- Pour the hot water with the stock into the pot from the edge of the pot, to prevent meatballs from breaking apart.
- Add 8 more cups of boiling water as well (2000 ml) into the pot with the meatballs.
- Place the pot over medium heat, and season again with salt and pepper.
- When water comes to a boil, reduce heat to low, place lid on top and let meatballs simmer for 20 minutes.
- Add the trachana to the soup. Carefully stir so as not to dissolve the giouvarlakia. Continue cooking for about another 10 minutes, until the trachana softens and the soup thickens slightly. Remove from heat.
Prepare the avgolemono sauce
- Make sure the eggs are at room temperature.
- You’ll need about 3 – 4 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. When done set aside.
- In another bowl add the egg whites and whisk using a hand mixer until the egg whites are white and fluffy. While whisking slowly add the yolk mixture into the egg whites.
- Continue whisking for 1-2 minutes and gradually add some of the warm broth, a little 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 and shake the pot to mix in the egg mix, do not stir to avoid breaking the meatballs
- Place the pot back on low heat to simmer for 10 minutes.
- The result will be a nice, thick soup, ready to serve!
