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Greek Food - Recipe: Giouvarlakia Avgolemono

  Giouvarlakia Avgolemono
Lamb and rice meat balls in a creamy lemon sauce.

1 Batch Avgolemono Sauce
4 Tablespoon Butter (Room temperature)
2 Teaspoon Dill (Chopped)
2 lb Ground Lamb
2 Teaspoon Olive Oil
1 Small Onion (Chopped)
3 Teaspoon Parsley (Chopped)
1-2 Pinch Pepper (To taste)
1/2 Cup Rice
2-3 Pinch Salt (To taste)
5 Cup Water (Or stock)
  • In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
  • Mix very well and shape into 1" balls.
  • In a large pot add the stock or water along with the butter and bring to a boil.
  • Add the meat/rice balls and cook at a simmer for about 30 minutes.
  • If the soup is too thin, thicken with a little flour and butter (mashed together).
  • For the avgolemono sauce, omit the onion and use 2 ladles of the soup stock from the pot.
  • Add the avgolemono sauce to the soup.

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