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Giouvarlakia
Greek Meatball Soup
Giouvarlakia are tender, rice-filled meatballs simmered in a rich, lemony egg-and-rice broth (avgolemono). This is a classic Greek comfort food, perfect for a chilly day.
๐ง ์ฌ๋ฃ
- 500 g Ground beef(80/20 lean to fat ratio is ideal for flavor and tenderness.)
- 100 g Arborio or medium-grain rice(Rinse the rice before using to remove excess starch.)
- 1 medium Yellow onion(Finely grated or minced.)
- 3 total Large eggs(2 for the meatballs, 1 for the avgolemono.)
- 2 medium Fresh lemons(You'll need about 1/4 cup (60ml) of fresh lemon juice. Zest of 1 lemon can be added to the meatballs for extra flavor.)
- 2 tbsp Fresh dill(Finely chopped. You can also use dried dill, about 2 teaspoons, but fresh is preferred.)
- 1.5 L Water or chicken broth(For simmering the meatballs and forming the soup base.)
- 1 tbsp Olive oil(Optional, for sautรฉing onion if preferred.)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Meatball Mixture: In a large bowl, combine the ground beef, rinsed rice, finely grated or minced onion, 2 of the eggs, chopped dill, and optional lemon zest. Season generously with salt and freshly ground black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. If the mixture feels too wet, you can add a tablespoon or two of breadcrumbs (not included in original recipe).
โฑ๏ธ 15 minutes - 2
Form the Meatballs: Lightly wet your hands with water to prevent sticking. Roll the meat mixture into small, uniform balls, about 1 to 1.5 inches (2.5-4 cm) in diameter. You should get about 20-24 meatballs. Set aside.
โฑ๏ธ 10 minutes - 3
Simmer the Meatballs: Pour the water or chicken broth into a large pot or Dutch oven. Bring to a gentle simmer over medium heat. Carefully add the meatballs to the simmering liquid. Reduce the heat to low, cover the pot, and let the meatballs simmer gently for about 25-30 minutes, or until cooked through and the rice is tender. The meatballs should not be rolling in a vigorous boil, but rather gently bobbing.
โฑ๏ธ 30 minutes - 4
Prepare the Avgolemono: While the meatballs are simmering, prepare the avgolemono sauce. In a medium bowl, whisk together the remaining 1 egg and the fresh lemon juice until well combined and slightly frothy. Gradually whisk in about 1 cup (240ml) of the hot broth from the simmering meatballs. This tempering process is crucial to prevent the egg from scrambling.
โฑ๏ธ 5 minutes - 5
Temper and Thicken the Broth: Slowly ladle about 2 more cups (480ml) of the hot broth from the pot into the egg-lemon mixture, whisking constantly. Once tempered, carefully pour the avgolemono mixture back into the pot with the meatballs and broth. Stir gently to combine.
โฑ๏ธ 2 minutes - 6
Finish and Serve: Cook the soup over very low heat for another 2-3 minutes, stirring gently, until the broth has slightly thickened. Do NOT let the soup boil after adding the avgolemono, as this will cause the eggs to curdle. Taste and adjust seasoning with salt and pepper if needed. Ladle the Giouvarlakia and broth into warm bowls and serve immediately.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe rice inside the meatballs will cook and expand, helping to bind them and add a creamy texture to the soup.
- โThe key to a smooth avgolemono is tempering the eggs with hot broth and never letting the soup boil after the egg mixture is added.
- โGiouvarlakia is a beloved comfort food in Greece, often served when someone needs a little extra care.
- โFor a richer flavor, you can use chicken broth instead of water for simmering the meatballs.
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- Add a pinch of nutmeg or a touch of garlic powder to the meatball mixture for added depth of flavor.
- Experiment with other fresh herbs like parsley or mint alongside or instead of dill.
- For a vegetarian version, use finely chopped mushrooms and lentils instead of ground beef, and vegetable broth.