Youvarlakia (Greek Meatball Soup)

This soup always gives me the perfect balance of comfort and brightness. I love how the herby meatballs with rice slowly simmer until tender, and the lemon-egg sauce transforms the broth into something silky, warming and deeply satisfying.

Why You’ll Love This Recipe

I love making this recipe because it feels hearty without being heavy. The rice inside the meatballs absorbs all the flavor from the broth, while the lemon brings freshness that keeps the soup lively. It comes together with simple ingredients, serves many and works beautifully for both family meals and relaxed entertaining.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Broth

• 8 cups water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

For the Meatballs

• 1 pound (about 450 g) ground beef
• 1 cup uncooked Arborio rice
• 1 large onion, grated
• 1 egg
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup finely chopped mint
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup extra virgin olive oil

For the Avgolemono (Egg-Lemon Sauce)

• 2 eggs
• Juice of 2 large lemons (about 1/2 cup)

To Serve

• Freshly ground black pepper
• Lemon wedges
• Crusty bread or pita (optional)

Directions

1. I bring the water, olive oil and salt to a gentle simmer in a large pot.
2. In a bowl, I combine the ground beef, rice, grated onion, egg, parsley, mint, salt, pepper and olive oil until well mixed.
3. I shape the mixture into small meatballs, about 1 inch in size.
4. I gently drop the meatballs into the simmering broth, lower the heat and cook for 25–30 minutes until the meatballs and rice are fully cooked.
5. In another bowl, I whisk the eggs with the lemon juice to create the avgolemono mixture.
6. To temper the sauce, I slowly whisk in a ladle of hot broth so the eggs heat gradually. Then I pour the mixture back into the pot and warm it gently without boiling.
7. I serve the soup hot with black pepper and lemon wedges, adding crusty bread or pita if I want something extra.

Servings And Timing

• Yields: 6–8 servings
• Prep time: about 20 minutes
• Cook time: about 30–35 minutes
• Total time: about 50–55 minutes

Variations

• I sometimes use half beef and half lamb for a richer flavor.
• I switch Arborio rice with short-grain rice or orzo for a different texture.
• I add dill or oregano when I want a more herb-forward soup.
• I include diced carrots or celery in the broth when I want extra vegetables.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
• If I plan to freeze it, I skip the avgolemono and freeze only the meatballs and broth for up to 1 month. I then thaw, reheat and add fresh avgolemono before serving.
• When reheating soup that already contains the egg-lemon sauce, I warm it slowly and avoid boiling to keep the texture smooth.

FAQs

How do I keep the lemon-egg mixture from curdling?

I temper it by slowly adding hot broth while whisking, then I stir it back into the soup over low heat and never let it boil.

Can I use pre-cooked rice in the meatballs?

I don’t, because uncooked rice absorbs the broth and cooks perfectly inside the meatballs, giving the best texture.

Can I swap the beef for chicken or turkey?

Yes, but since poultry is leaner, I usually add a bit more olive oil or fresh herbs to keep the meatballs tender.

Can I prepare this soup ahead of time?

Yes. I often make the meatballs in advance or even cook the soup without the avgolemono, then add the lemon-egg mixture just before serving.

Can I make this soup vegetarian?

Yes. I replace the meatballs with chickpea or lentil “balls” and use vegetable broth. The lemon-egg sauce still gives it great richness.

Conclusion

I find that this Greek meatball soup delivers comfort in every spoonful. The combination of tender meatballs, rice, herbs and a silky lemon-egg broth makes it both satisfying and refreshing. It’s the kind of soup I turn to when I want something cozy yet bright, and I’m sure it will become a regular favorite once you try it.

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