Youvarlakia (Greek Meatball Soup)
This traditional Greek meatball soup combines tender beef, rice, and herbs simmered in a lemony avgolemono broth—cozy, comforting, and full of Mediterranean flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: Greek
Ingredients
For the Broth:
2 quarts (8 cups) water
2 tbsp extra virgin olive oil
1 tsp kosher salt
For the Meatballs:
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
For the Avgolemono:
2 eggs
Juice of 2 large lemons
To Serve:
Freshly ground black pepper
Lemon wedges
Crusty bread or pita bread (optional)
Instructions
In a large pot, combine water, olive oil, and salt. Bring to a gentle boil.
In a bowl, mix beef, rice, grated onion, egg, parsley, mint, salt, pepper, and olive oil.
Form into 1-inch meatballs.
Gently place meatballs into the simmering broth. Lower heat and cook for 25–30 minutes, until meatballs and rice are fully cooked.
In a separate bowl, whisk eggs and lemon juice.
Slowly add a ladle of hot broth to the egg-lemon mix, whisking constantly to temper it.
Stir the tempered avgolemono mixture back into the pot.
Gently heat for a few minutes (do not boil).
Serve hot with pepper, lemon wedges, and bread if desired.
Notes
Temper the egg-lemon mixture to avoid curdling.
Arborio rice helps meatballs hold their shape during cooking.
Use fresh mint and parsley for authentic Greek flavor.
Soup can be made in advance and reheated gently.
Find it online: https://allcookedup.com/youvarlakia-greek-meatball-soup/
