5) Then cover with hot water (add more water for juicy giouvarlakia) and let them boil over medium heat for about
20 minutes. Remove them from the heat with as much juice as you want.
6) Beat the 2 egg yolks and 1 egg white with lemon juice, add juice from the soup (giouvarlakia) to heat the mixture.
7) and pour the above mixture over the soup with the meat balls (giouvarlakia). Mix the soup with a spoon.
8) Shake the pan over very low heat for the sauce to thicken. Remove the sauce pan from the heat and leave the
soup for 10 minutes to rest…Then taste it.
It’s fantastic
Thanks to our eTwinners Katerina, Mihalis and Theodoros!
BY LEONARDO