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, juice
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 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 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