Youvarlakia (Greek Meatball Soup)

If you’ve ever wanted a soup that feels like a hug in a bowl, Youvarlakia is it. This Greek meatball soup combines tender, herby meatballs with a light, lemony broth that’s bright, comforting, and deeply satisfying. The moment it simmers on the stove, your kitchen fills with the fragrant aromas of fresh herbs and lemon, inviting you to grab a spoon and dive in. It’s cozy enough for a weeknight meal, yet elegant enough to serve to guests. Trust me, once you try this, it’ll become a staple in your rotation.

Recipe Origin
Youvarlakia comes from traditional Greek cuisine, where soups often balance simple, wholesome ingredients with bold flavors. The meatballs are lightly seasoned and combined with rice, creating a tender bite that soaks up the tangy lemon-egg sauce known as avgolemono. The result is a soup that’s light yet hearty, fresh yet comforting—a true Mediterranean classic.

Kitchen Tools You’ll Need
A large pot for the broth and cooking the meatballs, a mixing bowl for the meatball mixture, a grater for the onion, a whisk for the avgolemono, a ladle for serving, and optionally a small bowl for separating eggs.

Why You’ll Love Youvarlakia

• Comforting and Light: The broth is soothing and bright, making it perfect for chilly days.
• Tender, Flavorful Meatballs: The mixture of beef, herbs, and rice creates meatballs that are soft but packed with flavor.
• Bright and Tangy: Lemon and eggs in the avgolemono give the soup a refreshing lift.
• Versatile: Serve it as a starter, a main course, or with crusty bread for a hearty meal.
• Nutrient-Rich: With protein, rice, and fresh herbs, it’s wholesome and satisfying.

Chef’s Pro Tips for Perfect Results

• Grate the onion finely to ensure it blends smoothly into the meatballs.
• Use fresh herbs for the best flavor; dried herbs will work but won’t be as vibrant.
• Temper the avgolemono carefully to avoid curdling—slowly whisk hot broth into the egg-lemon mixture before adding it to the soup.
• Let the soup rest a few minutes after adding the avgolemono to allow the flavors to meld.

Ingredients in Youvarlakia
For the Broth: Water, extra virgin olive oil, and kosher salt create a light, flavorful base for the meatballs.
For the Meatballs: Ground beef, Arborio rice, grated onion, egg, parsley, mint, kosher salt, black pepper, and olive oil. These ingredients come together to form tender, aromatic meatballs that simmer gently in the broth.
For the Avgolemono: Eggs and fresh lemon juice are whisked together to make the silky, tangy sauce that defines the soup.
To Serve: Freshly ground black pepper, lemon wedges, and crusty bread or pita bread to enjoy every drop of the flavorful broth.

(Note: Full measurements are included in the recipe card below.)

Instructions
Prepare the Broth: In a large pot, combine water, olive oil, and kosher salt. Bring to a gentle simmer.
Make the Meatball Mixture: In a mixing bowl, combine ground beef, uncooked Arborio rice, grated onion, egg, chopped parsley and mint, kosher salt, black pepper, and olive oil. Mix gently until combined.
Shape the Meatballs: Roll the mixture into small, uniform meatballs, about 1 inch in diameter.
Cook the Meatballs: Carefully drop the meatballs into the simmering broth. Cook gently for 25–30 minutes, stirring occasionally to prevent sticking. The meatballs should be tender and fully cooked.
Prepare the Avgolemono: In a small bowl, whisk together eggs and lemon juice until smooth. Slowly temper the mixture by gradually whisking in hot broth from the soup. Once combined, slowly stir the avgolemono back into the soup. Heat gently, but do not boil, until the soup thickens slightly.
Serve: Ladle the soup into bowls. Season with freshly ground black pepper, serve with lemon wedges, and optionally crusty bread or pita for dipping.

Nutrition Facts
Servings: 6–8
Calories per serving: Approximately 320
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

How to Serve Youvarlakia

• With Bread: Serve with warm crusty bread or pita to soak up the lemony broth.
• Garnish: Sprinkle extra parsley or mint for a fresh finish.
• Family-Style: Place the pot at the center of the table for a communal, cozy meal.
• Accompaniment: Light Greek salad pairs beautifully for a complete Mediterranean experience.

Make-Ahead and Storage Tips

• Prep Ahead: Meatballs can be shaped ahead of time and refrigerated for up to 24 hours before cooking.
• Refrigeration: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally.
• Freezing: Freeze the meatballs (without avgolemono) for up to 1 month. Thaw and cook in fresh broth before adding lemon-egg mixture.

Variations to Try

• Different Meats: Use a mix of lamb and beef for richer flavor.
• Rice Swap: Try short-grain rice or even orzo pasta for a variation in texture.
• Herb Twists: Add dill or oregano for a slightly different flavor profile.
• Vegetable Boost: Stir in chopped carrots or celery for extra nutrients and texture.

Additional Tips

• Gentle Simmering: Keep the broth at a gentle simmer to prevent breaking the meatballs.
• Fresh Lemon: Freshly squeezed lemon juice makes a noticeable difference in brightness.
• Avoid Boiling: Do not boil the soup after adding the avgolemono; it may curdle.
• Uniform Meatballs: Evenly sized meatballs ensure consistent cooking.

FAQ Section
Q1: Can I use pre-cooked rice instead of uncooked?
A1: It’s best to use uncooked rice so it cooks fully inside the meatballs and absorbs the flavors.
Q2: Can I make this soup ahead of time?
A2: Yes, cook the meatballs and broth separately, then assemble and add avgolemono when ready to serve.
Q3: Can I use ground chicken or turkey?
A3: Absolutely, just adjust seasoning as needed.
Q4: Can I freeze the complete soup?
A4: Avoid freezing after adding avgolemono; freeze meatballs and broth separately and combine when ready to serve.
Q5: How do I prevent avgolemono from curdling?
A5: Temper the eggs by gradually whisking in hot broth, then slowly stir back into the soup.
Q6: Can I make smaller or larger meatballs?
A6: Yes, just adjust cooking time accordingly.
Q7: Can I add more herbs?
A7: Fresh parsley and mint are traditional, but you can experiment with dill or oregano.
Q8: Can I make this vegetarian?
A8: Replace meatballs with lentil or chickpea balls and use vegetable broth.
Q9: How tart is the soup?
A9: The lemon provides a bright, tangy flavor that balances the richness of the meatballs.
Q10: Can I serve without bread?
A10: Yes, the soup is hearty enough on its own but bread is perfect for soaking up the flavorful broth.

Conclusion
Youvarlakia is a beautiful balance of tender, flavorful meatballs and a bright, lemony broth. It’s comforting yet light, hearty yet fresh—a perfect example of Greek home cooking at its finest. Serve it warm, add a squeeze of lemon, and let each bite transport you to the sunlit Mediterranean kitchen where this classic soup was first enjoyed. It’s a dish that will bring smiles to the table and maybe even a few requests for seconds.

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