Lunch
Giouvarlakia (meatball soup with avgolemono)
472 kcal35 g protein2 ingredients60 minutes
Standard portion: 472 kcal and 35 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Giouvarlakia (meatball soup with avgolemono) | 1 recipe portion (≈ 580 g) | 402 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 |
How to make it
Serve Giouvarlakia (meatball soup with avgolemono). Serve with wholemeal bread.
The recipe for the whole pot: Giouvarlakia (meatball soup with avgolemono)
4 servings · 60 minutes
- Lean minced beef (10% fat)500 g
- Rice½ cup · 100 g
- Onion, grated1 medium · 110 g
- Parsley¼ cup, finely chopped · 15 g
- Dill¼ bunch · 10 g
- Eggs3 (1 for the meatballs, 2 for the avgolemono) · 150 g
- Lemon juice2 lemons · 60 g
- Olive oil1 tablespoon · 14 g
- Salt¾ teaspoon · 4 g
Seasoning: pepper
- Mix the mince with the rice, the onion, the herbs, 1 egg, the salt and pepper, and shape into small balls.
- Bring 1½ litres of water to the boil with the oil, add the meatballs and simmer, covered, for 40 minutes.
- Avgolemono: whisk the 2 eggs with the lemon. Slowly add 2 ladles of hot stock, whisking all the time, then pour the mixture into the pan off the heat, shaking the pan.
