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Giouvarlakia

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3373
Printed Date: 26 March 2026 at 19:44


Topic: Giouvarlakia
Posted By: Souvlaki
Subject: Giouvarlakia
Date Posted: 21 March 2013 at 01:47

Giouvarlakia or

Avgolemono Meatballs Soup


This is one of the most cooked avgolemono soup in Greece during the cold winter days. 

This is the way I prepare it and for other versions you can browse the Internet

  


for the meatballs:


500 gr. ground beef

3 tablespoons Carolina rice

1 teaspoon salt

1-2 tablespoons fresh dill, chopped

2 egg whites, slightly beaten


for the avgolemono:


2 egg yolks

juice of 1 lemon



Place all ingredients in a bowl and knead all together. Make small meatballs, I make 24 peaces from this amount of meat. Place the meatballs in the refrigerator for 30 minutes. 


Take a big cooking pan. Pour 1 liter of fresh tab water, 2 tablespoons of olive oil and bring it to a boil. Place the meatballs inside, lower the temperature, cover the pan and simmer for 20 minutes. 


Now it is time for the avgolemono. Take the pan from the heat. In a bigger bowl whisk the egg yolks with the lemon...Uncover the pan and with a ladle pour broth from the pan into the bowl with the eggs...slowly ....ad 5-6 ladlesuntil the egg and lemon sauce is hot enough to go back into the pan. Pour the avolemono sauce in the pan with the meatballs, and shake the pan right and left and try making a circles...holding the pan from the handles.

then place the pan on the heat and cook for 3-4 minutes. 

Take it from the heat, place a towel on the top and cover it with the lead. 


Serve with some fresh dill and hot chili flakes sprinkled on the top. 


Tip: the amount of water is for a rich creamy soup. If you like it lighter add another 1 and a half liter of water instead of 1.





Replies:
Posted By: TasunkaWitko
Date Posted: 21 March 2013 at 07:58
Thank you, Souvlaki - this looks delicious!

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Posted By: Margi Cintrano
Date Posted: 24 March 2013 at 11:11

Thank you Souvlaki for posting your lovely recipe.

 
Kindest regards & Happy Holidays,
Margaux.
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: MarkR
Date Posted: 24 March 2013 at 11:32
Yummm, my list is probably over a year long at this point but this is on it!
Thanks for posting!

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Mark R


Posted By: africanmeat
Date Posted: 24 March 2013 at 13:29
Now the winter is at our doorstep a good soup is always welcome. thanks for sharing your recipe

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Ahron


Posted By: Hoser
Date Posted: 25 March 2013 at 02:13
Originally posted by africanmeat africanmeat wrote:

Now the winter is at our doorstep a good soup is always welcome. thanks for sharing your recipe

I just wish winter would leave us and be done with it! We are getting snow here again today, on this 5th day of spring.Cry


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Go ahead...play with your food!


Posted By: Souvlaki
Date Posted: 25 March 2013 at 22:02
Spring has comed in Greece.....
but it is still rainy and windy ....
so soups are still on the menu here :) 

africanmeat I think you will enjoy this soup... Approve 


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www.menu-ideas.com


Posted By: Margi Cintrano
Date Posted: 26 March 2013 at 03:28
Souvlaki & Aron,
 
In most of Iberia, it is wet, windy and raining too ... Remember the old idioms:
 
" March comes in like a lion, and goes out like a sheep " so they say ...
 
*** In Spain;
 
" Madrid, has 9 months of winter and 3 months of hell " ...
 
" In Madrid, May has 40 days " --- meaning until Saint Isidro, the 15th, Madrid´s Patron Saint Day Legal Bank Holiday; it shall not be Spring !
 
Souvlaki, amazing  that we prepare our soup almost exactly the same --- Thanks for your recipe for the meatballs --- shall definitely prepare it ... It is raining here and bleak, grey and cold to the bones ... A GREAT SOUP TO WARM US UP A BIT !!!
 
FELICES PASCUAS.
HAPPY EASTER.
Margaux.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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