With the temperature falling, what but warm, soothing soups can come to mind? “Soupa Giouvarlakia” today. I don’t know anybody that raises an eyebrow at the sight of it. Perfect food to welcome everybody back home after a cold day of hard work, including you.
- 1 pound (approximately half a kilo) minced meat
- 3 tablespoons rice
- 1 onion, pulped (I use a mini food processor)
- fresh dill, chopped
- salt and pepper to taste
- a little flour for coating
- 6 cups chicken broth or water with 1 tablespoon oil or butter
- 2 eggs
- juice from one lemon
How to make: In a big pot bring the chicken broth or water with oil/butter to boil. In the meantime, in a big bowl, mix the minced meat with the rice, pulped onion, dill, salt and pepper. Make small balls with your hands. Or bigger, whatever you like. I prefer small because they’re easier to eat with a spoon. Coat them lightly with flour. When the broth or water is boiling add the meatballs one at a time. Add some salt and pepper to taste. Turn the heat to medium and boil the soup for about half an hour. When it’s ready prepare the famous Greek egg and lemon sauce. Here’s the quick version. Use a food processor to beat two eggs. Then add the lemon juice and a few drops of tap water and beat some more. Then, ladle in a cup of soup (just liquid, a little cooled off) and beat for another second or two. Ladle the egg mix in the soup and serve.
Notes and tips: Before you add the egg mix in the soup, it’s a good idea to let it cool for about 5 minutes. Use a big spoon to stir the soup a few rounds to let the steam come out. That’s enough to prevent the egg from cooking. Don’t let it cool off entirely, though. If you add the egg mix in a cold soup it won’t look good. As for the rice, you’re supposed to use “karolina”. I used Jasmine rice and it was just fine. It’s best to use fresh dill or parsley but it’s OK if you don’t have any handy. Today I used some dry dill. Not the same thing but good enough.