Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, giouvarlakia in tomato sauce with avgolemono. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Giouvarlakia, pronounced yiou-vahr-LAH-khia, is a Greek soup with meatballs using ground veal (or After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup. You can also cook them in a tomato based soup, but these ones. Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)?
Giouvarlakia in tomato sauce with avgolemono is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Giouvarlakia in tomato sauce with avgolemono is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Giouvarlakia in tomato sauce with avgolemono:
- Take ground beef
- Prepare large onion
- Make ready small onion
- Prepare parsley
- Take medium-grain white rice
- Take little oregano
- Make ready salt
- Prepare pepper
- Make ready medium-sized potatoes
- Make ready tomatoes, grated, or 1/2 can finely chopped tomatoes
- Get tomato paste
- Make ready garlic
- Make ready olive oil
- Get small lemon
- Make ready egg
Giouvarlakia in tomato sauce with avgolemono. The classic recipe for giouvarlakia (rice meatballs) in egg-lemon sauce with tomato sauce as well. Giouvarlakia Avgolemono Soup is a very tasty, yet light meal for cooler days. Greek lamb and rice meatballs in a creamy lemon sauce.
Instructions to make Giouvarlakia in tomato sauce with avgolemono:
- Finely chop the large onion and the parsley and knead them with the ground meat, the rice, the oil andthe oregano seasoning with salt and pepper according to taste.
- Place in the fridge to set until you prepare the sauce.
- Sauté the small onion, finely chopped, in a little oil.
- Add the tomatoes, the tomato paste and a little water, just over the middle of the pot.
- Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt).
- Cut the potatoes into large cubes and when the sauce has boiled add them in.
- After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce.
- Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart.
- Let them boil for 40 minutes to 1 hour.
- When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following.
- Separate the yolk and the white of the egg. Beat both well to a foam, separately.
- Add the lemon juice to the yolk and beat a little.
- Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper.
- Pour it over the food and shake the pot well to distribute evenly.
Warning for leftovers: Sauce will not keep more than a day or two. These giouvarlakia tasted better than my mom's (just dont tell her!) Giouvarlakia avgolemono is actually a meatball soup in egg-lemon sauce! The main ingredients of the meatballs are beef, pork and rice and this dish is the most amazing wintery food ever!!! I also have a delicious crunchy garlic baguette with cream cheese! I hope you like it my friends!!!
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