Recipe of the Week: Meatball Soup (Giouvarlakia)
A fantastic recipe for a cold winter’s day.
This week we bring you the “Giouvarlakia” recipe, as it is made by the locals.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Nutrition information: 493 cal, 35 g fat, 24 g protein
- 500 g minced beef
- 1 onion, chopped
- 3 eggs
- 50 g (a ¼ cup) long-grain rice
- A ½ cup flat-leaf parsley, finely chopped, plus extra, to serve
- A ¼ cup dill leaves, finely chopped
- 2 tablespoon of olive oil
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1.5 liters water
- 1 lemon, juiced
Mix all the ingredients together thoroughly and form a mixture into 30 meatballs and refrigerate for 20 minutes.
Place water, 3 tablespoons of salt and the remaining 1 tablespoon of olive oil in a large saucepan. Bring to the boil, then reduce heat to medium and add meatballs. Cook covered, for 25 minutes or until meatballs are cooked. Remove pan from heat.
Place the remaining 2 eggs and lemon juice in a bowl. Add 60 ml hot soup and stir until combined. Stir egg and lemon mixture back into the saucepan of remaining soup, return pan to medium heat and cook for 3 minutes or until heated through. Do not allow soup to boil. Serve with extra parsley.Tags: giouvarlakia, recipe, soup