Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup.
When the meatballs are cooked, then make “avgolemono” which is an egg-lemon sauce and turn it into a delicious creamy soup. Some people consider Giouvarlakia a “meatball soup” and the broth is not thickened; others consider it meatballs with Avgolemono sauce, and cornstarch is added, depending on how thick they want it to be. I always make it as a soup and during cold winter days it is a wonderful comfort dish, light and tasty and will warm you up in no time.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!