Greek meatball soup / Giouvarelakia

Giouvarelakia

Ingredients

• 1 kg of ground beef
• 1 egg
• 3 cups Carolina rice
• 2 tbsp olive oil
• dill parsley mint chopped fresh
• 1 grated onion
• 1 small tomato, grated
• 1 grated carrot
• 1 grated zucchini
• Salt Pepper
• 1 Knorr beef bullion cube
• -
• For the white sauce
• 3 tbsp butter
• 3 tbsp flour
• 1/2 cup milk
• Salt Pepper
• -
• For the avgolemono sauce
• 1 egg
• 2 lemons juice and a little zest
• broth from the giouvarelakia

Directions

1. In a bowl, knead all the ingredients for our little balls and put a pot with 1/3 of water to boil, put the bullion cube in, after it boils, form balls and put them in the water, let it boil, in a bowl, prepare the avgolemono, beat the eggs with the lemon juice and zest, add the hot broth gradually to the egg mixture, whisking constantly so that it does not break, set aside prepare the white sauce, add the butter to a saucepan, let it melt and add the flour, after it gets a little colored, add the milk mix, add the egg-lemon and let the mixture set, stirring constantly until we achieve a velvety texture, we can use a hand blender.