Rice- Meatball soup with lemon-Egg sauce (Juvarlakia avgolemono)

Juvarlakia (meatball-soup)

Rosmarin cooks this Friday and Saturday a  recipe by Argiro Barbarigou


For Giouvarlakia

500 grams of minced beef

1 egg

1 medium dried onion grated or chopped

1 carrot finely chopped

1/4 fl. olive oil

1/4 fl. rice Carolina or Glasse

2 tbl. dill finely chopped

2 tbl. parsley finely chopped


freshly ground pepper

For the soup

4 tbl. olive oil

1 carrot in small pieces

1 small celery in small pieces

1 potato in small pieces

1 leek finely chopped

1½ liter of hot water

2 eggs

2 medium lemons

1 tbsp. corn flour

a little chopped dill

freshly ground pepper



For the Giouvarlakia, prepare the rice by placing it in a bowl and covering it with plenty of water. Leave it to soak until the rest of the ingredients are prepared, and before using it, rinse well and drain it.

In a bowl, put the minced meat, the egg, the prepared rice, the onion, the carrot, the olive oil, the herbs, salt and pepper. Mix the ingredients very well until the minced meat changes colour and turns whiter. Make nut-sized balls and lay them in a tray.

Clean and cut all vegetables in small sized pieces. Heat the olive oil in a saucepan and sauté the vegetables for 2-3 minutes. Add the water and let it boil. Add all the Giouvarlakia, salt and cover the food. Reduce the heat and simmer for 25-30 minutes. Check the salt and pepper at the end of the boiling time. Lower the fire to 1 and wait for the boil to settle down.

For the Avgolemono

In a bowl, dissolve he cornflour in the lemon juice. In another bowl mix the egg-whites into a light meringue, until they form small peaks. Add the yolks and continue mixing.

If you are going to reheat the food (always on a very low heat) it is necessary to use cornflour, so as not to destroy the Avgolemono.

Dilute the mixture of lemon juice with hot broth (1 ½ cups) from the Giouvarlakia. Then add it to the eggs and stir. Pour the mixture in the pot and shake from handles to mix properly. Finally, add a little dill, finely chopped.

Good luck!