Giouvarlakia Calories

Giouvarlakia is commonly pronounced roughly “yoo-var-LAH-kya,” though Greek pronunciation can vary slightly by speaker. The name refers to the meatball soup, so you may also see it described as Greek meatball soup with avgolemono.

Giouvarlakia contains rice-studded meatballs, while avgolemono refers to the egg-and-lemon mixture used to thicken and flavor many Greek soups. Giouvarlakia is often finished with avgolemono, but avgolemono soup does not necessarily contain meatballs.

Ground beef is common in Giouvarlakia, while some recipes use lamb or a beef-and-lamb blend. The meat is mixed with rice and seasonings before being shaped into small balls, which cook directly in the broth.

To keep Giouvarlakia meatballs intact, mix the meat and rice thoroughly, shape small firm balls, and simmer the soup gently rather than boiling it hard. Avoid stirring vigorously until the meatballs have begun to set.

Usually, yes: uncooked rice is mixed into the Giouvarlakia meatball mixture and cooks as the meatballs simmer. Some versions also add rice to the broth, making the soup thicker, but recipes vary by household and region.

Temper the Giouvarlakia egg-lemon mixture by whisking hot broth into the beaten egg and lemon a little at a time. Stir it back into the pot gradually, then keep the soup below a vigorous boil to help the sauce stay smooth.

Giouvarlakia is often served on its own as a filling soup, with extra lemon and black pepper at the table. Crusty bread and a simple green salad make easy accompaniments without competing with the egg-lemon broth.

Leftover Giouvarlakia keeps for about 3 days in a covered container in the refrigerator. Cool it promptly, and reheat it gently on the stove, stirring carefully; a hard boil can make the egg-lemon broth split.

Yes, Giouvarlakia can be frozen, but its egg-lemon broth may separate after thawing. For the best texture, freeze the meatballs in broth before adding avgolemono, then thaw, reheat gently, and stir in freshly prepared egg and lemon.