Comments on: Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe

By: Laura

Laura — Tue, 09 Jan 2024 02:23:09 +0000

In reply to LBac. Great recipe and so easy to make. Would make with chicken stock for flavor. Since it’s so quick, water doesn’t have enough flavor. Added more liquid, lemon and egg. Thx!

By: Alexandria

Alexandria — Sun, 10 Dec 2023 14:47:51 +0000

In reply to Emre. wait until you learn about how close Turkey is to Greece... genius.

By: Sally

Sally — Sun, 17 Sep 2023 17:16:52 +0000

Had this in a tiny cafe in Mandraki last week and knew I had to make it myself, it was so delicious. Thank you for the perfect recipe.

By: Emre

Emre — Tue, 16 May 2023 16:40:48 +0000

Bro what its Turkish. Youvarlak litteraly means “round” in Turkish

By: Dawn E Miller

Dawn E Miller — Fri, 14 Apr 2023 19:13:31 +0000

As for the rude comment about meat being sold in the US in lbs , any idiot should be able to figure out that 18 oz is about a1 1/4 lbs.

By: jenlem

jenlem — Fri, 14 Apr 2023 15:57:25 +0000

In reply to Helena Christe. what a lay and rude comment

By: Ghyl Marie

Ghyl Marie — Sun, 02 Apr 2023 22:25:11 +0000

I absolutely love this recipe Eli, so delicious. Even my husband who grew up in a greek household approved! I did use your tip when doing the avgolemono sauce by separating egg yolk from whites and whisking seperately, it made the sauce much airier and fluffy. P.s the comment from the American who couldn’t convert pounds in ounces is unbelievable! The universe doesn’t revolve around the good ‘ole U. S of A!! Love from Australia who uses the metric system