Greek Chicken Meatballs Giouvarlakia Soup w/ Avgolemono -

Greek Style Chicken Meatballs-Giouvarlakia Soup with egg-lemon Sauce Giouvarlakia Avgolemono me kima Kotopoulo
BY: Greek Cooking Made Easy
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Serves 5-6 persons
Giouvarlakia are a traditional Greek dish of meatballs made from minced meat and rice. In this recipe, I use minced chicken instead of meat.
Chicken Meatballs are first shaped and then prepared as a soup with lush Avgolemono sauce i.e. egg-lemon sauce. The result is a lighter in taste, texture and calories, warm, nourishing, winter soup.
A supreme "Mama" comfort soup, ideal for the winter flu season. A new chicken soup for the soul!
Would you like to know how to prepare it?

INGREDIENTS
Ingredients for the Giouvarlakia Soup:
750 gr / 1 lb 10 oz minced Chicken
120 gr / 4.2 oz / 0.6 cup Rice, either Arborio or Greek Glass or Carolina
2 medium Eggs
1 large Onion, finely chopped
bunch fresh Parsley, finely chopped
1-2 stocks cube Chicken
2 lt. / 8 cups boiled Water
100 ml / 0.4 cup Olive oil
Ground Salt and Pepper

Ingredients for the Egg-Lemon sauce:
2 large Eggs
100 ml / 0.4 cup fresh Lemon juice
1.5 tbsp. Corn Flour
Optional: Lemon, extra parsley and ground Pepper for garnishing


BY: Greek Cooking Made Easy
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120 / 4,2 oz / 0,6 .
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2 lt. / 8 .
100 ml / 0,4 .


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100 ml / 0,4 .
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