Youvarlakia Avgolemono Greek Meatball Egg Lemon Soup
Warm, comforting, and bursting with Mediterranean flavors, Youvarlakia Avgolemono is a classic Greek meatball soup elevated by a velvety egg-lemon broth. This hearty yet elegant dish features tender beef-and-rice meatballs infused with fresh parsley, dill, and hints of garlic, simmered gently in a flavorful chicken or vegetable stock. The star of the recipe is the rich avgolemono sauce, made by tempering eggs with lemon juice and hot broth, creating a tangy, creamy finish that pairs beautifully with the savory meatballs. Perfect for cozy family dinners or an impressive starter, this one-pot wonder comes together in just over an hour and delivers traditional Greek comfort with every spoonful. Serve with a sprinkle of fresh herbs for a vibrant touch!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams White rice
- 1 medium-sized Onion, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh dill, finely chopped
- 2 large Eggs
- 3 tablespoons Lemon juice
- 2 tablespoons All-purpose flour, for dusting
- 1.5 liters Chicken or vegetable stock
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the ground beef, rice, grated onion, garlic, parsley, dill, salt, and black pepper. Mix well with your hands until fully combined.
Shape the mixture into small meatballs, about the size of a golf ball. Dust them lightly with flour and set aside.
In a large pot, heat the olive oil over medium heat. Add the chicken or vegetable stock and bring to a gentle boil.
Carefully drop the meatballs into the boiling stock, one at a time, ensuring they don’t break apart. Lower the heat to medium-low and simmer for about 30 minutes, or until the meatballs are cooked through and the rice is tender.
In a separate bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking continuously.
Slowly, one ladle at a time, add 1-2 cups of hot broth from the pot to the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Once the egg-lemon mixture is warmed, pour it back into the pot with the meatballs. Stir gently and ensure the soup is heated through, but do not let it boil to avoid curdling.
Taste and adjust seasoning with additional salt or lemon juice if desired.
Serve the Youvarlakia Avgolemono hot in bowls, garnished with a sprinkle of fresh dill or parsley.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 8224 mg | 358% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2056 mg | 44% | |
*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.
