Giouvarlakia - Greek Meatball Soup
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
45 mins
-
Additional Time
15 mins
-
Total Time
1 hr 25 mins
-
Servings
4 people
-
Calories
497 kcal
-
Course
Main Course
-
Cuisine
Greek
Giouvarlakia - Greek Meatball Soup
Description
Giouvarlakia combines ground beef mixed with onion, parsley, egg, and medium grain rice to form small meatballs that develop a tender texture during gentle simmering. Cooking these in boiling water with a stock cube forms a rich broth, enriched as the rice swells inside the meatballs.
The avgolemono sauce, made by gradually whisking hot broth into beaten eggs and lemon juice, is then stirred into the soup off the heat. This adds a bright, creamy texture and subtle acidity without curdling, signature to Greek cooking styles. The finished dish balances hearty meat and rice textures with a smooth, lemony broth.
Typically served as a main meal, this soup offers protein and carbohydrates in one pot with a refreshing citrus note. It fits well as a comforting course during cooler weather or when seeking a wholesome homemade soup.
The recipe allows for variations like mixing pork with beef, adjusting rice type, rolling meatballs in flour for a thicker broth, and making avgolemono by whisking egg whites and yolks separately for a thicker sauce.
Ingredients
- 500 grams ground beef ground beef) (see note 1
- 1 onion finely chopped
- ¼ cup parsley finely chopped (see note 2)
- 1 egg
- 60 grams rice medium grain (see note 3)
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 litres water
- 1 stock cube (see note 4)
- 1 tablespoon salt
For the avgolemono
- 2 egg preferably room temperature
- lemon juice of 1
Instructions
- Place the mince in a large bowl. Add the onions, parsley, egg, rice, 1 tablespoon of olive oil, salt and pepper.
- Using your hands knead the mixture until everything is well combined.
- Take one tablespoon of the mix, roll into a ball and place on a lined baking tray. Repeat with the remainder of the mixture until you end up with 20 meatballs. Place in the fridge to rest for 15 mins. (see note 5)
- Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the boil. Turn down to medium-low heat, season with salt and cook for approx. 45 mins. The rice should have swelled, and you will end up with a flavourful broth.
- To make the avgolemono, beat the eggs with the lemon juice in a bowl. Slowly add one ladle of the stock mixture and whisk until well combined. Repeat this step 5 more times. Add the avgolemono to the giouvarlakia (off the heat), stir and allow the soup to rest for 10 minutes before serving. (see note 6)
Notes
- Mixing beef and pork can enhance flavor and fat content.
- Adding finely chopped dill offers additional herb flavor.
- Long grain rice can substitute medium grain rice with similar results.
- Stock powder or various stock types (chicken, beef, veal) can be used; diluting with water for milder broth is an option.
- Rolling meatballs lightly in flour and refrigerating before cooking thickens the soup.
- Traditional avgolemono involves beating egg whites until frothy before adding yolks and broth ladles slowly to create a thicker sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1serve (5 meatballs per serve) | |
| Calories | 497kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
