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43c8b423 595d 4293 9b1f c64c835bd494  2016 04 14 10 49 28

1 kg minced lean pork meat
I onion finely chopped
Some parsley
8Tbs rice for soups
2 egg whites
Salt & pepper
For the avgolemono
2 egg yolks
2-3 lemons (juice)
Mix all the ingredients together and roll in the flour. Bring to the boil water with a bouillon and one or two potatoes diced. When the potatoes are half cooked toss in the giouvarlakia and boil for approx 20 min. The giouvarlakia will rise when cooked. Prepare the avgolemono : blend the eggs with the egg yolks and add some of the liquid to the eggs to bring the egg/lemon mixture to the same temperature as the giouvarlakia. Pour into the casserole and simmer for a few minutes. Serve the soup hot sprinkled with chopped parsley. Enjoy.