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Giouvarlakia Avgolemono

Giouvarlakia Avgolemono soup image

Giouvarlakia, pronounced yiou-var-LA-kia, is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce.

Chicken giouvarlakia avgolemono soup image

The minced meat is mixed with some starchy rice, called Carolina, herbs and spices and formed into meatballs.  They are then coated with floor and cooked in water or broth for about half an hour.

When shaping the giouvarlakia make sure that they are all the same size, in order to achieve cooking them the same time.

Preparing giouvarlakia image

 

When the meatballs are cooked, we then make “avgolemono” which is an egg-lemon sauce  which transforms it into a delicious creamy soup.

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, 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.

You can also cook them in a tomato based soup, but these ones with the avgolemono are the most traditional and the best.

Collage Giouvarlakia Avgolemono Beef and Pork mince soup image

Giouvarlakia Avgolemono

Preparation time: 30 minutes

Cooking time:  30 minutes

Serves: 5 – 6 (makes about 50 meatballs)

Ingredients:

  • 1.100 grams (2.40 lbs) ground meat
  • ½ cup rice
  • 1 tsp salt and black pepper
  • 4 tbsp olive oil, divided
  • 1 onion, minced
  • 1 garlic clove, minced
  • ½ cup parsley, finely chopped
  • 1 tbsp dried mint
  • 1 tsp tarragon (if using chicken mince)
  • 1egg white
  • 1 cup all purpose flour
  • 4 – 5 cups water or chicken stock

For avgolemono:

  • 2 egg yolks + 1 egg white
  • 1/2 cup fresh lemon juice
  • 2 tbsp corn flour (corn starch)

Directions:

  1. Puree the onion and garlic in the food processor with 2 tbsp olive oil.
  2. In a large bowl put the minced meat and add the pureed onion and garlic as well as the rice.  Add the parsley, mint, tarragon, salt and pepper, egg white and mix well.  Refrigerate for 1 hour.
  3. When ready to cook bring water or meat stock to a boil in a saucepan and add the remaining 2 tbsp olive oil and add some extra salt if you like.
  4. Until the water boils shape your meatballs, about the size of a walnut, (makes 50) and dredge into flour.  Put the meatballs in the water and when froth forms on top remove with a slotted ladle. Lower heat and simmer for 20 – 30 minutes.
  5. In a bowl put the eggs, lemon juice and corn starch and whisk until the cornstarch dissolves.  Slowly add a cup of broth from the pot while continuing to whisk.
  6. Prepare the avgolemono sauce and pour in the saucepan and quickly and mix for a few minutes.
  7. Let it rest for ten minutes until the soup thickens and serve while hot with extra black pepper on top.

 Mirepoix Giouvarlakia soup image

A twist I made to this traditional soup was to cook it with vegetables.  I made a mirepoix in which the meatballs were cooked until the vegetables were soft and then added the avgolemono sauce.

This is now my all time favourite giouvarlakia soup as the mirepoix adds much more flavour to the soup.

Mirepoix Giouvarlakia  Avgolemono Soup 

Preparation time: 40 minutes

Cooking time:  40 minutes

Serves: 4

Ingredients:

For the meat balls:

  • 500 grams ground veal
  • 1/4 cup short grained starchy rice
  • 1 tsp salt
  • Freshly grated black pepper
  • 2 tbsp olive oil
  • ½ cup parsley, finely chopped
  • 1 large onion, grated and divided
  • 1 egg white
  • ¼ cup flour

For the soup:

  • 2 tbsp olive oil
  • 1 carrot grated
  • 1 potato cut into small cubes
  • ¼ cup celery, finely chopped
  • 1.5 litres chicken stock or water with bouillon
  • Salt and pepper

For avgolemono (egg and lemon sauce):

  • 2 egg yolks  + 1 white
  • 1/4 cup fresh lemon juice

Directions:

  1. In a large bowl put the minced meat and add half of the puréed onion as well as the rice, the parsley, salt and pepper, the egg white and olive oil and mix well. Shape your meatballs, about the size of a walnut, and sprinkle with some flour.
  2. Heat the olive oil and sauté the remaining onion, add the carrot, celery and potato, chicken stock or bouillon and water and bring to a boil.
  3. Add the meatballs, lower heat and cook for half an hour or until the vegetables are soft.
  4. Remove any froth which forms on top with a slotted ladle.
  5. In a bowl put the egg yolks, egg white and lemon juice and whisk to combine.  Slowly add a cup of broth from the pot while continuing to whisk.
  6. Pour the avgolemono sauce in the pot soup and tilt the pot for the sauce to go everywhere.
  7. Let it rest for ten minutes until the soup thickens and serve while hot with extra black pepper on top.

 

Mirepoix Giouvarlakia Avgolemono Soup

Prep Time: 40 minutes

Cook Time: 40 minutes

Category: Soups

Cuisine: Greek Cuisine

Yield: 4

Mirepoix Giouvarlakia Avgolemono Soup

Giouvarlakia are meatballs with starchy 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. In this soup I made a mirepoix first and then added the meatballs.

Ingredients

    For the meat balls:
  • 500 grams ground veal
  • 1/4 cup short grained starchy rice
  • 1 tsp salt
  • Freshly grated black pepper
  • 2 tbsp olive oil
  • ½ cup parsley, finely chopped
  • 1 large onion, grated and divided
  • 1 egg white
  • ¼ cup flour
    For the soup:
  • 2 tbsp olive oil
  • 1 carrot grated
  • 1 potato cut into small cubes
  • ¼ cup celery, finely chopped
  • 1.5 litres chicken stock or water with bouillon
  • Salt and pepper
    For avgolemono (egg and lemon sauce):
  • 2 egg yolks + 1 white
  • 1/4 cup fresh lemon juice

Instructions

  1. In a large bowl put the minced meat and add half of the puréed onion as well as the rice, the parsley, salt and pepper, the egg white and olive oil and mix well. Shape your meatballs, about the size of a walnut, and sprinkle with some flour.
  2. Heat the olive oil and sauté the remaining onion, add the carrot, celery and potato, chicken stock or bouillon and water and bring to a boil.
  3. Add the meatballs, lower heat and cook for half an hour or until the vegetables are soft.
  4. Remove any froth which forms on top with a slotted ladle.
  5. In a bowl put the egg yolks, egg white and lemon juice and whisk to combine. Slowly add a cup of broth from the pot while continuing to whisk.
  6. Pour the avgolemono sauce in the pot soup and tilt the pot for the sauce to go everywhere.
  7. Let it rest for ten minutes until the soup thickens and serve while hot with extra black pepper on top.
https://www.kopiaste.org/2008/01/giouvarlakia-soup/

giouvarlakia avgolemono with chicken mince image

This and many more Greek recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Kopiaste and Kali Orexi!

signature Ivy

 

 

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7 Responses

  1. Brilynn

    I could see how this could be a comfort food! I’ve never tried it though, I’ll have to make your recipe!

  2. Ivy

    It’s a must for the cold days and nights and you’ve got plenty of them.

  3. JennDZ - The Leftover Queen

    I do like Avgolemono Soup. But I have never had it with the meatballs. Looks great, Ivy. True comfort food!

  4. Ivy

    Giouvarlakia is a much more filling soup and can be the main dish whereas Avgolemono is more like a starter.

  5. Bellini Valli

    The meatballs would make this soup more like a meal…although I have a light appetite.I love all things with avgolemono!!!

  6. Ivy

    Hi Val and thanks for visiting. We do eat it like a light meal and yes I have read you commenting that in a restaurant in Greece everything had an avgolemono sauce on them (lol).

  7. Thank you so very much. This is just what Peter was looking for. I make the lemon soup all the time, but he could not remember how his YaiYai made the meatballs. You are wonderful. Rose