Name: Youvarlakia (Greek Meatball Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: 2 quarts (8 cups) water; 2 tbsp extra virgin olive oil; 1 tsp kosher salt; 1 lb ground beef (80/20 preferred); 1 cup uncooked Arborio rice; 1 large onion, grated; 1 egg; ½ cup finely chopped flat-leaf parsley; ½ cup finely chopped mint; 1½ tsp kosher salt; 1 tsp black pepper; ¼ cup extra virgin olive oil; 2 eggs; Juice of 2 large lemons; Freshly ground black pepper; Lemon wedges; Crusty bread or pita bread (optional)

Why You’ll Love This Recipe

I love how Youvarlakia offers the heartiness of meatballs and rice in a broth that’s brightened with the tang of lemon. The avgolemono (egg-lemon sauce) adds a silky richness without being heavy, while fresh herbs like parsley and mint give the soup its authentic Greek character. It’s a one-pot meal that feels special but is surprisingly easy to make. I also enjoy how well it stores, making it great for leftovers or meal prep.

Youvarlakia (Greek Meatball Soup)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the broth:

water
extra virgin olive oil
kosher salt

For the meatballs:

ground beef (preferably 80/20)
uncooked Arborio rice
grated onion
egg
chopped flat-leaf parsley
chopped mint
kosher salt
black pepper
extra virgin olive oil

For the avgolemono (egg-lemon sauce):

eggs
lemons, juiced

To serve:

freshly ground black pepper
lemon wedges
optional: crusty bread or pita bread

Directions

I begin by bringing water, olive oil, and salt to a gentle boil in a large pot to prepare the broth.
In a separate bowl, I mix the ground beef with rice, grated onion, egg, parsley, mint, salt, pepper, and olive oil until everything is well combined.
Then, I shape the mixture into small meatballs, about 1 inch in diameter.
I carefully drop the meatballs into the simmering broth, reduce the heat to low, and let them cook gently for 25–30 minutes until fully cooked.
While the meatballs are cooking, I whisk together the eggs and lemon juice in a bowl to create the avgolemono sauce.
To temper the sauce, I slowly ladle in some hot broth while whisking constantly, then gradually stir the egg-lemon mixture back into the pot.
I heat the soup gently for a few more minutes, making sure not to let it boil so the eggs don’t curdle.
I serve it hot, finished with freshly ground black pepper and lemon wedges on the side. Crusty bread or warm pita is a perfect addition.

Servings and timing

This recipe makes 6–8 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes swap the ground beef for ground turkey or lamb for a different flavor.
For a slightly thicker broth, I add a handful of extra Arborio rice directly to the broth as it simmers.
When I want more vegetables, I stir in diced carrots or celery with the meatballs.
I adjust the lemon juice to my liking—sometimes I use more for extra brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently on the stove over low heat to avoid curdling the avgolemono. I avoid boiling it again for the same reason. If the soup thickens in the fridge, I add a splash of water or broth to loosen it up.

FAQs

What does “avgolemono” mean?

Avgolemono is a traditional Greek sauce made from eggs and lemon juice. I use it to thicken and enrich broths, giving soups like Youvarlakia a creamy texture without dairy.

Can I freeze Youvarlakia?

I don’t recommend freezing this soup with the avgolemono already mixed in, as the eggs can separate when reheated. If I want to freeze it, I freeze just the meatballs and broth, then add fresh avgolemono when reheating.

Do I have to use Arborio rice?

Arborio rice is ideal because it holds its shape well and gives a nice bite, but I’ve also used long grain rice in a pinch. I just avoid quick-cooking varieties as they can get mushy.

Can I make this soup ahead of time?

Yes, and I often do. The flavors deepen as it sits. I just reheat it gently and stir in more lemon juice if I want to brighten it up before serving.

How do I keep the eggs from curdling?

Tempering is key. I always add hot broth slowly to the egg-lemon mixture while whisking constantly, then stir it back into the soup without bringing it to a boil.

Youvarlakia (Greek Meatball Soup)

Conclusion

Youvarlakia is one of those traditional Greek dishes that never fails to comfort and satisfy. The lemony avgolemono gives it a unique, velvety finish, while the herb-laced meatballs make it hearty and flavorful. Whether I’m craving something cozy or serving a special meal to guests, this soup is always a beautiful and delicious choice.