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Greek·Greece · Macedonia·Soups
Γιουβαρλάκια | Giouvarlakia
Meatballs in a lemony egg-lemon sauce, soulful and warming.
80 min total (prep 20 · cook 60)· Serves 6· Intermediate·New
Common in winter, Giouvarlakia evoke memories of comforting family soups, especially in northern Greece.
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Method
- 1Combine beef, rice, finely chopped parsley, and onion; form into meatballs.
- 2Gently boil meatballs in broth until heated through.
- 3Separate eggs, beat yolks and blend in lemon juice then whisk in whites until creamy.
- 4Temper sauce with hot broth, gradually adding to avoid curdling.
- 5Pour avgolemono sauce over meatballs and serve.
Chef's tips
- Ensure broth is gently boiling when adding meatballs.
- Taste sauce for a good balance of lemon and salt.
The story
Common in winter, Giouvarlakia evoke memories of comforting family soups, especially in northern Greece.
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