Keto Giouvarlakia Avgolemono is our new success! Since I am on Zero carb diet, my wife and I are trying to find more dishes that will fit the macros of both of our lifestyles. Especially now that the winter has arrived and we eat more soups. She is sticking to Keto Mediterranean lifestyle, but very often she joins me in my carnivorous world. If you think that being carnivore means eating nothing but steak, then you have to think twice. Being a Mediterranean person, plus a foodie by definition, I cannot say I would be happy eating only steak every day. I love it, but not every day. Especially when there’s plenty of lamb and rabbit available! Actually, you have a wide range of food available on Zero Carb diet. From seafood, fish, all sorts of different eggs, goat dairy and then the mighty meat in all its forms and conditions.
Making Carnivore treats
Yes, we made all sorts of treats and dishes that include only animal source food. From Kleftiko lamb leg, Keto Stifado stew to quail egg mayonnaise, souvlaki and even carnivorous waffles. This time, we wanted to present you the most famous Greek winter soup made with meatballs and eggs. Spices and lemon juice will be borrowed from the plant world, but no starch or carbs will be added! This soup will surprise you both in its powerful refreshing effect, as well as in its insanely great macronutrient ratio.
Traditional Giuverlakia avgolemono Vs. Keto Giouvarlakia
In this link, you can find the recipe for the original Giuverlakia avgolemono. However, as Ketonians and Zero Carbians, we can’t have the rice, carrot or wheat flour! That’s just unacceptable! However, our Giuverlakia avgolemono will be equally tasty, creamy and attractive without any starch and sugar. This dish is a bomb of energy and it’s a really excellent choice for those days when you have to spend more time in the cold weather. Both a Ketonian and carnivore person will share the moment of true pleasure and nourishment in a bowl of soup!!!
Let me present you the Keto Giuverlakia avgolemono recipe
Keto Giouvarlakia Avgolemono
- 250 g (9 oz) beef finely minced
- 250 g (9 oz) lamb finely minced
- 3 large eggs free-range
- 1 tsp minced garlic
- 1 litre (4.2 cups) water
- 1,5 tsp sea salt
- 100 g goat butter alternatively use lard or duck fat
- 2 whole bay leaves
- 1 whole organic lemon juice and 1 tsp of the zest
- 1/2 tsp black pepper freshly ground
- 1 tsp oregano
- 1 tsp dried parsley
- Mix minced beef and lamb with your hands and add one egg to this mixture. When it's unified add 1 tsp minced garlic and 1/2 tsp sea salt. Place this mixture in the freezer for 5 minutes.
- Put 1 litre of water in a deep pot and add goat butter (or animal fat of your choice), sea salt, and bay leaves. Let it boil. While you are waiting for the water to boil, grease your hands with some butter and form meatballs from the mixture you placed in the freezer for 5 minutes.
- As the water is boiling, reduce the heat just a little bit and start adding meatballs with a spoon. Immerse them in the water together with a spoon and then let them come up to the surface.
- Cook the meatballs for approximately 12 minutes.
- In a bowl beat 2 eggs with a whisk. Start adding the lemon juice and keep beating. The mixture will thicken. Now add lemon zest.
- Using a ladle add some of the hot soup very slowly to the egg and lemon mixture. Keep beating energetically. I would recommend adding 3 ladles of soup so that the eggs get warm but their structure doesn't break.
- Remove the soup from the heat and start pouring the eggs mixture very slowly while whisking all the time. Now return the soup to the heat but just for 2 minutes and keep stirring.
- Before serving, add oregano, parsley and black pepper on top.