Giouvarlakia Recipe: Greek Meatballs with Avgolemono Sauce for a Flavorful Feast

 Giouvarlakia Avgolemono is a traditional Greek soup made with meatballs (giouvarlakia) and a creamy egg-lemon (avgolemono) sauce. A classic Greek delicacy, giouvarlakia has an Ottoman origin as the word “yuvarlak” means spherical in Turkish and it refers to the shape of the meatballs which are the main protagonist of this hearty, mouthwatering wintery soup.

 Just like most Greek dishes, giouvarlakia is easy to prepare. However, what makes this giouvarlakia soup exquisite is the avgolemono sauce. To make the avgolemono sauce, eggs, and lemon juice are whisked together in a separate bowl, and then a ladleful of the hot broth is gradually added to the egg mixture, whisking constantly to prevent the eggs from curdling. This tempered egg mixture is then slowly poured back into the pot of soup, and the soup is stirred gently until the sauce thickens and becomes creamy.

The Greek meatballs combined with the creamy avgolemono texture make giouvarlakia an excellent comfort dish to be enjoyed on a cold, winter day. Some important tips when making this dish: First of all, try to give meatballs the same size so they are evenly cooked. Then, put the rice into a ball filled with water while you are preparing all the materials. Wash the rice well and drain it before you use it. 

The number of calories in Giouvarlakia Avgolemono can vary depending on the recipe and serving size. However, in general, it is a relatively light and nutritious dish that is high in protein and fiber, and low in fat. A typical serving of Giouvarlakia Avgolemono (around 1 cup or 240 ml) can contain anywhere from 150 to 250 calories, depending on the specific ingredients used and the size of the meatballs. This amount can vary depending on whether the soup is made with beef or lamb, and the ratio of rice to meat in the meatballs.

Giouvarlakia Avgolemono is a healthy and flavorful dish that can be a great option for those looking for a satisfying and filling meal without consuming too many calories. However, keep in mind that the calorie content can vary widely depending on the recipe, so it's always a good idea to check the nutrition information or consult a nutritionist if you have any concerns.

This traditional giouvarlakia recipe takes 60 minutes to prepare, and 30 minutes to cook, and serves 4 persons. 


Giouvarlakia - Ingredients

  • 500 g of lean minced beef
  •  100 g of long-grain rice
  •  2 tbsp. fresh parsley, finely chopped
  •  1 onion, chopped
  •  egg
  • 2 tbsp. of olive oil
  • Salt 
  • Freshly ground pepper
  • 2 yolks
  • Lemon juice, of 2 lemons
  • 1 teaspoon of cornstarch

Giouvarlakia - How to Make

  1. Take a large bowl, add all the ingredients, and mix until becomes a smooth mixture. 
  2. Cover the bowl with a transparent foil and allow the mixture to rest for 30 minutes in the refrigerator.
  3. Form the meatballs with your hands by taking a teaspoon of a small amount from the mixture and rolling it between your palms until they form into small balls. 
  4. Put them on a tray next to the other, in a single layer.
  5. In a soup pot bring to boil 1L of water. 
  6. After it starts boiling, turn the heat down, and with a slotted spoon gently lower the meatballs into the water, a few at a time. 
  7. Once all the meatballs are inside, the water should be enough to only cover them. Add more if needed and, with the lid on, let boil for 25 minutes.
  8. In a bowl add the yolks, the corn starch, the juice of 2 lemons, and the dill, and whisk well.
  9. Very slowly, add to the bowl 2-3 ladlefuls of the stock where the meatballs boiled. Whisking constantly.
  10. Remove the pot from the heat and stir the sauce into the meatball soup, shaking the pot to distribute it evenly. 
  11. Do not cover it with a lid before it has cooled down, otherwise, the egg can still curdle.

Serve this deliciously warming Greek meatball soup while still hot, with a sprinkle of chopped parsley on top and pita bread aside.