Recipe of Giouvarlakia


This dish is actually meat balls soup and it is mainly prepared in winter, because it is served hot.

- 1/2 kg minced meat
- 2 slices of bread logged and squeezed
- 1 cup of olive oil
- 1/3 of a parsley bundle
- 1 medium onion finely cut
- 1 small cup of rice
- 3 eggs
- salt and pepper

Put the minced meat in a bowl. Add the bread, the parsley and the onion and put salt and pepper. Leaven the mixture, form the minced meat in round small shapes and put them in a pot. Fill it with water, until the balls are covered and add the oil. Now leave them boil in medium temperature, but they have to stay with enough of their juice in the end. When they are ready, remove the pot from the hot plate.
Separate the yolks from the white of the eggs and whip them up. Whip also up the white of the eggs into a creamy meringue. Put the whipped yolks in the meringue. Squeeze the lemon and put the lemon juice into the meringue, as well.
Now put the juice that has remained in the pot with the meat balls, while stirring constantly, in order not to cut out the egg mix. Put the mix in the pot and move it, so as the lemon-egg be spread all over.

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