Giouvarlakia (Greek Meatball Soup)

1. 1

   Blend onion, garlic, mint and parsley with olive oil and add to a bowl. Continue by adding beef, egg, rice, 2 teaspoons salt and pepper. Mix very well with your hands. Wrap the bowl in plastic and place it in the fridge for 30 minutes or overnight.

2. 2

   Unwrap and shape little meatballs. Set aside.

3. 3

   In a pot, add boiled water and butter. When butter dissolves, add remaining 1 teaspoon salt and pepper. Gradually add the meatballs. Simmer until rice is fully cooked, usually 30-40 minutes. If needed, feel free to add more water. For a nice thick sauce, when giouvarlakia are cooking, the water in the pot must not completely cover them.

4. 4

   Make the egg-lemon sauce. Add to the meatballs. Season to taste. Serve hot!

5. 5

   For the egg lemon sauce:

6. 6

   Start making the sauce when you move your pot or saucepan off heat to cool down a bit.

7. 7

   In a glass of water, add the lemon and corn flour; mix enough. If making soup, add 6 teaspoons corn flour; if not, add 4 teaspoons.

8. 8

   In a large bowl, whisk the eggs until little bubbles form on the surface. Add water and whisk a bit more. Add lemon juice and mix.

* Per serving · 4 servings · Values may vary.