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Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)

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We hope you got benefit from reading it, now let’s go back to meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) recipe. To cook meatball soup with an egg-lemon sauce (giouvarelakia me augolemono) you need 13 ingredients and 2 steps. Here is how you do that.

The ingredients needed to prepare Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
  1. Prepare 500 grams ground beef
  2. Provide 1 medium Egg
  3. Prepare 1 Onion diced
  4. Take 1 Carrot chopped
  5. Prepare 1/4 cup Olive Oil
  6. Provide 1/4 cup White Grain Rice
  7. Prepare 1 tablespoon Dill diced
  8. Use 1 Lemon Juice
  9. Provide 2 Potatoes chopped in cubes
  10. Provide 1 litre Water
  11. Provide 1/2 cup All Purpose Flour (optional)
  12. Take 1 teaspoon Salt
  13. Use 1 teaspoon Pepper
Steps to make Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono):
    1. In a large bowl combine all the ingredients by hand, except for the egg and the lemon. juice. - - 2) Take a small piece of the meat mixture and make a small meatball. - - 3) Dip each meatball into flour and shake off the excess flour before putting into the water. - - 4) In a large sauce pot add water, carrot, potatoes and the meatballs, cook for 1 hour on low heat.
    1. Whisk egg white, slowly add in the lemon juice along with about 50 ml of the hot soup. Continue to whisk add in the egg yolk. Once this sauce has slightly thickened add into the meatball soup and serve hot. - - It is a pretty simple soup once you get the whisking and boiling out of the way. 😉 - - Kali Orexi!!!

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