I’ve decided to redo giouvarlakia (Greek meatball soup recipe) this winter.
I’ve blogged about giouvarlakia before and you can find my recipe here.
I love the “heartiness” of this dish and I can eat them non stop. They definitely warm up the insides. However, in my “extreme makeover” (ok, maybe not that extreme) I did add a bunch of chopped silverbeet or swiss chard and some brown lentils to cook with the stock created by the meatballs.
And I don’t add any avgolemono to finish this Greek meatball soup off. Yes I know it’s sacrilege but I’ve often said I like playing around with my food.
I prefer to squeeze some lemon juice just before serving them. It’s really filling and satisfying and a great way to get some extra fibre in your diet.
To enhance the health properties of this dish I enjoy it with another great Aussie red! This time it was a lovely Merlot.
I hope you like my variation of this Greek meatball soup dish.