Giouvarlakia soup

Giouvarlakia soup
3.6/5 rating (15 votes)

  • Serves: 6
  • Complexity: medium


  • 500g minced beef
  • 1 grated onion
  • 1/4 cup Carolina rice
  • 3 tbs finely chopped dill
  • 2 tbs of finely chopped mint
  • salt, freshly ground pepper
  • ½ cup olive oil
  • 5 cups beef broth
  • For the egg-lemon sauce

  • 2 eggs
  • juice of 1 lemon


  1. In a large bowl, mix together the minced beef, onion, rice, dill, mint, 3 tablespoons of olive oil, salt and pepper, using your hands. Knead the mixture for a few minutes, and shape small round "giouvarlakia" (medium meatballs size). Place them next to each other.

  2. In a large saucepan, boil the meat broth and the remaining olive oil. Pour the mixture over the giouvarlakia and cook at low temperature for about 50 minutes.

  3. In a bowl, beat the eggs with a fork. Add the lemon juice and while you continue beating, add a few tablespoons of the soup broth. Pour the egg-lemon sauce (avgolemono in Greek) over the giouvarlakia. Shake the saucepan and cook for another 1-2 minutes.