Giouvarlakia GREEK RICE MEATBALL SOUP WITH EGG LEMON SAUCE START TO FINISH.

Giouvarlakia

Greek rice meatball 
1 pound of chop meat
1 table spoon of beef bouillon powder (optional) 
1/2 teaspoon salt & pepper 
(If you don’t use bouillon add full teaspoon of salt instead)
1/4 cup of white rice 
1/3 cup of parsley 
1/2 a large carrot shredded with small cheese grader 
1 egg

Combine all ingredients and roll into meatball 

One by one place into boiling water. Once water comes to a boil again lower temp and let simmer for an hour. 

Egg lemon sauce 
Juice of one lemon in a bowl
4 eggs separated whites and yolk and whisk each separately then combine however when doing so run whites through a strainer and the yolk and once combines run both through strainer once more. You can add 2 or 3 tablespoons of cornstarch at that point to make a thicker creamier sauce it depends on your preference. 

Now take meatballs from pot and put them in a separate container. The rice will soak up all the liquid so I always separate the two. 

Take the egg lemon mixture and the soup mixture and combine very slowly while whisking constantly. You don’t want to cook the egg to quick or else you’ll have cooked egg and not a cream sauce. Once combined return to a low heat and let it thicken but don’t let it boil or it could separate.