Giouvarlakia - Greek Meatball Soup

In this video I’m going to show you how to make giouvarlakia. Giouvarlakia is a Greek meatball soup that is finished off with avgolemono - a tangy lemon and egg sauce. It’s a simple, hearty recipe that is traditionally served in the colder months.
First off I show you how to make the meatballs.
I’ll begin by adding the beef mince (ground beef) to a large bowl. To that we’ll add onions, parsley, an egg, rice, olive oil, salt and pepper.
I’ll mix everything until it is all well combined.
I’ll take one tablespoon of the mix and use that to roll the meatballs. Once they have been rolled I’ll place them on a tray and lest them rest in the fridge for 15 minutes.
Next up I’ll boil the water and add the giouvarlakia one by one. I’ll season the soup with a stock cube and allow the giouvarlakia to cook for 45 minutes on a medium low heat.
Finally, I’ll make the avgolemono sauce. I’ll beat the eggs and lemon juice together and slowly add one ladle of the hot sick to the eggs. I’ll repeat this process 5 more times and slowly pour the avgolemono into the soup.
The giouvarlakia should rest for 10 minutes before serving with plenty of bread.
Full recipe and instructions can be found here: souvlakiforthe...

[@stellab416]

This is delicious. My kids love it and I hv made this dish lots of times 😊

[@souvlakiman]

Thank you so much 😊