This hearty Traditional Greek Meatball Soup (Giouvarlakia) combines tender, herb-infused meatballs with a silky egg-lemon sauce, creating the ultimate comfort food experience. Ready in just one hour, this protein-rich soup delivers an impressive 33.9g of protein per serving while keeping the calories reasonable at 337kcal.
The velvety avgolemono (egg-lemon sauce) transforms this classic Mediterranean dish into a warming, satisfying meal that’s perfect for both family dinners and special occasions.
Ingredients
For the Meatballs (Youvarlakia):
- Minced beef: 500g lean quality beef for best results
- Rice: 1/4 cup uncooked long-grain rice for perfect texture
- Fresh herbs: 1/2 cup parsley and 3 tbsp dill (optional), finely chopped for freshness
- Aromatics: 1 medium onion (finely chopped), 1/2 carrot (grated)
- Binding: 1 egg to hold everything together
- Olive oil: 2 tbsp for moisture and flavor
- Seasonings: 1 tsp salt, pinch of coriander, fresh ground pepper
For the Avgolemono Sauce:
- Eggs: 2 fresh eggs at room temperature
- Lemon juice: Juice from 2 fresh lemons
Instructions
- Prepare the meatballs: Combine all meatball ingredients in a large bowl. Knead thoroughly until well mixed. Rest in refrigerator for 15 minutes to ensure stability.
- Shape and cook: Form medium-sized meatballs. Bring 2½ cups water to boil, reduce heat, add meatballs gently. Cover and simmer for 20-25 minutes.
- Make Avgolemono sauce: Whisk eggs in a bowl, add lemon juice. Gradually add hot soup broth while whisking continuously to temper.
- Finish the soup: Gently stir egg-lemon mixture into the soup. Heat for 2-3 minutes until warm (avoid boiling).
- Serve: Garnish with fresh parsley and serve hot. Remember to cool completely before storing leftovers!
Special Cooking Tips
The magic of this Greek meatball soup lies in two special steps! First, letting your meatball mixture rest in the fridge for 15 minutes helps them stay together while cooking – no crumbly meatballs here! Next, the egg-lemon sauce needs gentle handling. The trick is to add hot soup to the eggs bit by bit, which keeps them smooth and creamy instead of scrambled. Think of it as slowly warming up the eggs, like giving them a cozy blanket!
Make It Your Own
This soup is wonderfully flexible! If you’re not a beef fan, try ground lamb for an extra Greek touch, or turkey for a lighter version. No fresh dill? Dried works too – just use 1 teaspoon instead of 3 tablespoons. Got some celery or extra carrots? Chop them up and toss them in! The rice can be brown instead of white for extra nutrients. Just remember to keep the egg-lemon sauce as is – it’s what makes this soup truly special!
Serving Your Soup
This heartwarming soup shines brightest with warm, crusty bread on the side – perfect for soaking up that velvety egg-lemon sauce! Add a simple Greek salad with cucumber, tomatoes, and feta for a complete meal. Want to make it extra special? Serve it in warm bowls (just rinse them with hot water first) and have extra lemon wedges at the table for anyone who loves that zingy taste.
Storage Tips
Here’s a super important tip: let your soup cool completely before putting the lid on – this keeps the egg-lemon sauce happy! Once cooled, it’ll stay good in the fridge for up to 3 days. When reheating, do it slowly over low heat and stir gently. Don’t let it boil or the sauce might separate. If you’re meal prepping, you can freeze the meatballs and broth separately from the egg-lemon sauce – just add fresh sauce when you’re ready to eat!
Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia)
Equipment
- Large bowl
- Large pan
Ingredients
For the meatballs (youvarlakia)
- 500 g lean minced beef (18 ounces)
- 1/4 cup long-grain rice not boiled
- 1/2 cup parsley finely chopped
For the egg lemon sauce (Avgolemono)
- 2 eggs
- 2 lemons juiced
Instructions
- To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
- Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
- To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
- Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
- Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.