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Giouvarlakia Soupa (Beef and Rice Meatballs in Egg-Lemon Soup)

A recipe for Giouvarlakia Soupa (Beef and Rice Meatballs in Egg-Lemon Soup) from the cookbook, The Greek Slow Cooker.
Course Soup
Cuisine Greek
Keyword beef, egg, Greece, Greek, lemon, meat, meatball, slow cooker, soup
Prep Time 15 minutes
Cook Time 5 hours
0 minutes
Total Time 5 hours 15 minutes
Servings 4 -6 Servings

Ingredients

  • 4 cups (960 ml) hot vegetable stock
  • 4 cups (960 ml) cold tap water
  • 1 tablespoon (15 g) butter
  • 1 3/4 teaspoons (11 g) salt divided
  • 2 pounds (900 g) ground beef or a mix of ground beef and pork
  • 1/2 cup (85 g) arborio rice
  • 3/4 cup (140 g) minced onion lightly packed
  • 1/4 cup (15 g) finely chopped parsley leaves tightly packed
  • 1 teaspoon dried tarragon
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 5 tablespoons (75 ml) freshly squeezed lemon juice
  • Freshly ground black pepper to serve
  • Fresh crusty bread to serve
  • Feta cheese to serve

Instructions

  • Pour the hot vegetable stock and the water into the slow cooker, and add the butter and 1/4 teaspoon of the salt.
  • In a large mixing bowl, combine the beef, rice, onion, parsley, tarragon, oil, the remaining 1 1/2 teaspoons (9 g) of salt and the pepper. Mix well with your hands, kneading lightly for a couple of minutes.
  • Take three level tablespoons of the mixture and shape it into a large meatball. Set aside on a plate. Continue with the rest of the mixture and then gently drop all the meatballs into the slow cooker. There should be about 22 balls.
  • Cook on low for 5 to 6 hours, or until the meatballs are cooked through. Turn the slow cooker off.
  • In a medium-sized mixing bowl, beat the eggs and lemon juice until well combined. Place the bowl next to the slow cooker, and use a ladle or measuring cup to slowly add small amounts of hot soup into the egg mixture, beating continuously. Start with about 1 tablespoon (15 ml) at a time, and gradually increase the amount of soup added to the bowl. When at least 2 to 3 cups (480 to 720 ml) of soup have been transferred to the egg mixture, and the bowl feels hot to the touch, pour the mixture back into the insert while stirring gently.
  • Serve the soup with freshly ground black pepper, fresh crusty bread and feta cheese.