Chicken giouvarlakia

Directions

After rinsing the rice thoroughly, place it in a bowl along with the ground chicken, onion, salt, pepper, egg, and olive oil. Mix them well until the chicken becomes fluffy. In a pot, heat a little olive oil and lightly saute the vegetables. Then add water or vegetable broth and let it come to a boil. While waiting for the water to boil, shape the chicken mixture into small balls. Place them on a tray dusted with flour and shake gently until they are coated. Carefully drop the meatballs into the pot, season with salt and pepper, and let them simmer for about 30 minutes. Once the cooking time is up, remove the pot from heat and allow it to cool slightly.

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. Pour the egg-lemon mixture back into the pot, stirring gently to distribute it evenly. Finish by adding a little chopped dill, if desired. Serve hot.

• Giouvarlakia can be prepared in various versions, such as giouvetsi with tomato sauce, giouvetsi 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.
• You can choose to skip sauteing the vegetables and add them directly to the boiling water for a lighter result.

If you prefer a milder flavor w