Traditional Vegetable Chicken Giouvarlakia

Directions

After thoroughly rinsing the rice, place it in a bowl along with the ground beef, onion, salt, pepper, egg, and olive oil. Mix them well until the beef turns white and becomes fluffy. In a pot, heat a little olive oil and lightly saute the vegetables. Add water and bring it to a boil. While waiting for the water to boil, shape the meat mixture into small balls, about the size of a walnut or smaller. Place them on a tray dusted with flour and shake the tray with quick and sharp movements until the meatballs are coated all around. Carefully drop the meatballs into the pot, season with salt and pepper, and once it reaches a boil, reduce the heat and let them simmer for about 30 minutes. After the simmering time, remove the pot from heat and let it cool.

In a separate bowl, beat the eggs with corn flour and lemon juice. Gradually add some broth from the pot while stirring quickly to avoid curdling. If reheating the soup, add corn flour to prevent curdling. If not reheating, corn flour is not necessary. Pour the egg-lemon mixture into the pot, stirring gently to distribute it throughout. Finish by adding a little finely chopped dill, if desired. Serve hot.

• Giouvarlakia can be prepared in various versions, such as Giouvarlakia with tomato sauce,Giouvarlakia with trahana (a type of Greek pasta), and more.
• You can omit the egg and bind the soup with yogurt or cream instead.
• It is equally delicious to serve the soup without binding, as the meatballs and vegetables provide incredible flavor.
• Instead of sauteing the vegetables, you can directly add them to the boiling water for a lighter result.
• A wonderful variation is to omit dill and include finely chopped celery and celery root in the vegetable soup.
• If you prefer a milder flavor without the strong aroma of dill, you can substitute it with a little parsley. It blends perfectly.