Meatball Soup Avgolemono
Warm, comforting, and infused with bright Mediterranean flavors, Meatball Soup Avgolemono is the perfect blend of hearty and refreshing. This Greek-inspired recipe features tender, homemade meatballs crafted from a mix of ground beef and pork, combined with aromatic parsley, grated onion, and uncooked rice for added texture. The star of the dish is the creamy avgolemono sauce—a luscious mixture of whisked egg and tangy lemon juice tempered with rich chicken stock, creating a silky broth that envelops the meatballs in every bite. Finished with a sprinkle of fresh dill, this one-pot soup is a satisfying meal-in-a-bowl, ideal for any season. Ready in about an hour, it’s a deliciously easy way to bring Mediterranean comfort food to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 medium White onion, finely grated
- 60 grams White rice, uncooked
- 2 tablespoons Fresh parsley, finely chopped
- 2 Eggs
- 60 milliliters Lemon juice
- 1.5 liters Chicken stock
- 30 grams Breadcrumbs
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dill, fresh, finely chopped (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, grated onion, rice, parsley, breadcrumbs, 1 egg, salt, and black pepper. Mix thoroughly until well combined.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get roughly 20-25 meatballs.
Heat the olive oil in a large pot over medium heat. Once hot, gently place the meatballs into the pot in batches, searing them on all sides until lightly browned. Remove and set them aside.
In the same pot, pour in the chicken stock and bring it to a gentle simmer over medium-high heat.
Carefully add the browned meatballs to the simmering stock. Lower the heat to medium-low, cover, and let simmer for 25-30 minutes, or until the meatballs are fully cooked and the rice is tender.
While the meatballs are cooking, prepare the avgolemono (egg-lemon sauce). In a medium bowl, whisk together the remaining egg and lemon juice until frothy.
Once the meatballs are cooked, remove the pot from the heat. Ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the tempered egg-lemon mixture back into the pot with the meatballs while stirring gently to combine. The broth will thicken slightly into a silky, creamy texture.
Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
Serve the soup hot, garnished with a sprinkle of fresh dill, if using. Enjoy!
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 16.9 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
