Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Youvarlakia (Greek Meatball Soup)

Youvarlakia (Greek Meatball Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6–8 servings 1x
  • Category: Soup, Main Course
  • Method: Simmering
  • Cuisine: Greek
  • Diet: Low Salt

Description

Youvarlakia is a traditional Greek meatball soup featuring tender beef and rice meatballs simmered in a light, lemony avgolemono broth. It’s comforting, flavorful, and perfect for a cozy meal.

Ingredients

Units Scale
For the Broth:
  • 2 quarts (8 cups) water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
For the Meatballs:
  • 1 pound ground beef (preferably 80/20)
  • 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:
  • 2 eggs
  • 2 large lemons, juiced
To Serve:
  • Freshly ground black pepper
  • Lemon wedges
  • Crusty bread or pita bread (optional)

Instructions

  1. In a large pot, combine water, olive oil, and salt. Bring to a gentle boil to prepare the broth.
  2. In a large bowl, mix ground beef, uncooked rice, grated onion, egg, parsley, mint, salt, pepper, and olive oil until well combined.
  3. Form the mixture into small meatballs, about 1 inch in diameter.
  4. Carefully drop the meatballs into the simmering broth. Reduce heat to low and cook for 25–30 minutes, until the meatballs and rice are fully cooked.
  5. In a separate bowl, whisk together the eggs and lemon juice to create the avgolemono mixture.
  6. Temper the egg-lemon mixture by slowly adding a ladle of hot broth while whisking constantly. Then, gradually stir the mixture back into the soup.
  7. Heat gently for a few minutes, but do not boil, to prevent curdling.
  8. Serve hot, seasoned with freshly ground black pepper and lemon wedges, optionally with crusty bread or pita on the side.

Notes

  • Tempering the eggs is crucial to prevent them from curdling in the hot broth.
  • Arborio rice is preferred as it holds together well in the meatballs.
  • Fresh herbs like parsley and mint add authentic Greek flavor.
  • Soup can be made ahead and gently reheated before serving.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 2 g
  • Sodium: 360 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 75 mg

Find it online: https://cooktune.com/youvarlakia-greek-meatball-soup/