Description
Giouvarlakia Soupa is a traditional Greek slow cooker soup featuring tender beef and rice meatballs simmered in a fragrant egg-lemon broth. This comforting dish blends savory meatballs with a bright, tangy sauce, perfect for a hearty meal served with crusty bread and feta cheese.
Ingredients
Scale
Soup Base
- 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
Meatballs
- 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
Egg-Lemon Sauce
- 2 eggs
- 5 tablespoons (75 ml) freshly squeezed lemon juice
To Serve
- Freshly ground black pepper
- Fresh crusty bread
- Feta cheese
Instructions
- Prepare the Soup Base: Pour the hot vegetable stock and cold tap water into the slow cooker. Add the butter and 1/4 teaspoon of salt, stirring gently to combine.
- Make the Meatball Mixture: In a large mixing bowl, combine ground beef, arborio rice, minced onion, chopped parsley, dried tarragon, olive oil, the remaining 1 1/2 teaspoons of salt, and black pepper. Mix thoroughly with your hands and knead lightly for a couple of minutes until well incorporated.
- Shape the Meatballs: Using three level tablespoons of the mixture, form large meatballs. Place each meatball on a plate and continue with the remaining mixture until you have about 22 meatballs in total.
- Cook the Meatballs: Gently drop the meatballs into the slow cooker with the soup base. Cook on low for 5 to 6 hours, or until the meatballs are fully cooked and tender. Once done, turn off the slow cooker.
- Prepare the Egg-Lemon Sauce: In a medium bowl, beat the eggs and freshly squeezed lemon juice together until well combined. Place the bowl next to the slow cooker for easy access.
- Temper the Egg Mixture: Slowly ladle small amounts (about 1 tablespoon at a time) of hot soup from the slow cooker into the egg-lemon mixture, beating continuously. Gradually add 2 to 3 cups of soup until the egg mixture is warm and the bowl feels hot to the touch, ensuring the eggs do not scramble.
- Combine Sauce and Soup: Pour the tempered egg-lemon mixture back into the slow cooker, stirring gently to incorporate it evenly throughout the soup.
- Serve: Ladle the soup into bowls, season with freshly ground black pepper, and serve with crusty bread and feta cheese on the side for an authentic Greek experience.
Notes
- This traditional Greek recipe comes from the cookbook The Greek Slow Cooker, showcasing authentic slow-cooked flavors.
- For best results, use arborio rice as it holds together well in the meatballs during slow cooking.
- If preferred, a mix of ground beef and pork can be used for juicier meatballs.
- The egg-lemon sauce must be tempered carefully to avoid scrambling—add hot soup gradually while whisking continuously.
- Serve with crusty bread to soak up the flavorful broth and feta cheese for added tang and creaminess.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 330
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 120 mg
