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Youvarlakia (Greek Meatball Soup with Avgolemono)

Tender Greek meatballs made with ground beef and short-grain rice, simmered in a light broth and finished with a silky avgolemono (egg-lemon) sauce. A classic Greek comfort soup, best served immediately after the avgolemono is added.
Servings 4 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

For the Meatballs

  • 500 g ground beef 80/20, or half beef/half pork
  • 1/2 cup short-grain white rice uncooked
  • 1 small yellow onion finely grated
  • 2 clove garlic minced
  • 1 egg
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • 1 teaspoon dried spearmint
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin optional

For the Broth

  • 1.5 liters chicken stock or water about 6 cups
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/2 teaspoon white pepper

For the Avgolemono

  • 3 large eggs room temperature
  • 1/4 cup fresh lemon juice juice of 2 lemons
  • salt to taste

Instructions

  • Combine all meatball ingredients in a large bowl. Mix until just combined. Do not overwork the meat. Cover and refrigerate for 15-20 minutes to firm up slightly.
  • Bring the chicken stock to a gentle simmer in a wide pot with the olive oil, salt, bay leaf, and white pepper.
  • Wet your hands slightly. Roll the meat mixture into walnut-sized balls (about 30-35g each), making 20-24 total. Lower them gently into the simmering broth one by one. Do not stir for the first 5 minutes.
  • Cover the pot loosely and simmer on medium-low heat for 30-35 minutes, turning the meatballs once halfway through. Taste and adjust salt.
  • Whisk the eggs until light and frothy, about 1-2 minutes. Add the lemon juice and whisk to combine. Ladle two full ladles of hot broth (no meatballs) very slowly into the egg-lemon mixture while whisking constantly. This tempering step prevents the eggs from scrambling.
  • Remove the pot from heat entirely. Pour the tempered avgolemono back into the pot in a slow, steady stream, gently swirling. The broth will turn silky and lemon-cream in colour. Do not return to heat. Taste, adjust seasoning, and serve immediately.

Notes

Do not boil after adding avgolemono — the sauce will break. Best served fresh.
To make ahead: refrigerate broth and meatballs (without avgolemono) for up to 3 days, then do the avgolemono step fresh when serving.
Author: Nikolaos Saragias
Calories: 390kcal
Course: Main Course, Soup
Cuisine: Greek
Keyword: greek meatball soup, youvarlakia

Nutrition

Calories: 390kcal | Carbohydrates: 18g | Protein: 28g | Fat: 22g | Sodium: 780mg