Giouvarlakia Avgolemono Soup: 4 servings / preparation time 30 min. / cooking time 30 min.
Ingredients for the Giouvarlakia meat dough: 500 gr. ground beef, 1 small grated onion, 1/4 coffee cup of soup rice, 3 tablespoons chopped parsley, 2 tablespoons chopped dill or Greek mint (Dionysus mint), 2 tablespoons olive oil, salt, pepper and a handful of flour.
Also: 6 coffee cups broth (from cubes), 1/4 coffee cup vegetable butter, 2 eggs, 1/4 coffee cup lemon juice …. and there you go!
How to do it: Mix in a large bowl all the ingredients for the meat mixture. Knead the meat mixture for 2-3 minutes well and then form small balls. Roll the balls in flour and set aside. In a large pot, bring the vegetable butter together with the meat broth to a boil, pour the meatballs in and simmer for 30 minutes.
In the meantime, prepare the egg-lemon mixture. Lightly whisk the 2 eggs with the lemon juice in a bowl. When the soup is finished cooking, remove it from the stove and let cool for 2-3 minutes. Add 1 soup spoon of hot soup into the egg-lemon mix and blend, repeat this for 2 or 3 times with additional spoonfuls of soup. Add this mixture slowly while stirring into the soup; the egg must not clot and the soup should be slightly creamy. Pepper fans should enrich the soup also at the table with freshly ground pepper.
Also chopped parsley can be sprinkled over the soup.