Giouvarlakia, pronounced yiou-vahr-LAH-khia, is a Greek soup with meatballs using ground veal (or ground pork or chicken), rice, herbs and spices.
After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup.
In the minced meat we add some starchy rice, called Carolina, herbs and spices and form the meatballs. You can coat them with floor if you like, as this also helps thicken the sauce.
When shaping the giouvarlakia, make sure that they are all the same size, in order to achieve cooking them the same time.
Half an hour is enough to cook them and then add the avgolemono sauce, which should be tempered so as not to cook the eggs.
The soup should then rest for about 10 -15 minutes so that the avgolemono sauce thickens.
Some people consider Giouvarlakia a “meatball soup” and the broth is not thickened; others consider it just meatballs with Avgolemono sauce, and cornstarch is added, so the sauce becomes a thick cream.
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.
You can also cook them in a tomato based soup, but these ones with the avgolemono are the most traditional and the ones I like the best.
A twist I made to this traditional soup was to cook it with vegetables.
I made a mirepoix in which I cooked the meatballs and then added the avgolemono sauce.
You can leave the vegetables as they are in the soup or you can use a hand blender to purée them, before adding the meatballs.
This is now my all time favourite giouvarlakia soup as the mirepoix adds much more flavour to the soup.
If you are intolerant to gluten, you do not need to coat them with flour. The flour just helps to thicken the broth. Before cooking the meatballs, you can use a hand blender to puree the vegetables. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the meat balls:
For the soup:
For avgolemono (egg and lemon sauce):
If you are intolerant to gluten, you do not need to coat them with flour. The flour just helps to thicken the broth.
Before cooking the meatballs, you can use a hand blender to puree the vegetables.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This and many more Greek recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
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