One of the simplest comfort foods, this Easy Meatball Soup features tender beef meatballs flavored with fresh herbs and soft rice, simmered gently in a simple broth. Thickened with classic Greek egg-lemon (Avgolemono).
This easy Greek meatball soup is called Youvarlakia or Youverlakia in Greek. And it's the proof that you don't need much effort or ingredients to make a truly tasty, nutritious meal. Cozy and perfect for families with younger kids.
Table Of Contents
Texture
The soup is not too thick, just light and brothy with soft gelatinous rice inside and a light, silky texture from the egg and lemon (Avgolemono). You may know Avgolemono as a popular Greek Egg-Lemon Chicken Soup. However, Avgolemono refers to the thickening method used in stews, such as this traditional Greek Lamb Fricase or Stuffed Cabbage Rolls With Egg-Lemon.
Ingredients & Substitutes
- Ground Beef: or use a mixture of ground beef and ground pork, or even lean ground lamb.
- Rice: short-grain white rice to release starch into the soup. In Greece, we use a type called Glace rice, and Arborio rice is the best substitute for it!
- Celery & Carrot: to flavor the broth.
- Fresh Herbs: fresh dill and parsley are used to flavor the meatballs from the inside!
- Onion: minced; used in the meatballs. You can also use spring onions here.
- Eggs: free-range are best to give real flavor.
- Lemon: fresh lemon juice to make the Avgolemono. If you prefer, you can add a touch of zest for a stronger citrus flavor.
- Olive Oil
- Optional: Broth. You can use any broth you prefer to give this soup a stronger flavor. It really depends on how tasty the meat is. If it's bland, use broth instead of plain water.
How To Make
To make Youvarlakia with egg-lemon, first, you prepare the meatballs by mixing the ground beef with fresh herbs, onion, egg, and rice. Shape into meatballs and set aside.
Bring water to a boil, seasoned with kosher salt (or coarse, unprocessed sea salt is even better). Add the celery stick and carrot, and when the water comes to a boil, dip the meatballs one by one.
Cook the meatballs for a bit and then add the rice. Once the rice is soft and tender, start making the Avgolemono. Whisk the eggs with fresh lemon juice, then add small drops of the hot soup, gradually increasing to larger drops until you have added at least half the soup. Transfer back to the pot, and you are ready to serve!
Storing
This delicious Greek meatball soup will keep well in the fridge for up to 3 days. You can freeze it for up to a month, in airtight food containers. Then thaw it in the fridge overnight, or use the defrost microwave function.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat to keep the Avgolemono silky and smooth.
Serve With
Serve Youvarlakia soup with an extra squeeze of fresh lemon juice (what we Greeks do), and freshly ground pepper. If you're looking for a starter or a side, try this Traditional Greek Hortopita (Greens Pie), or a Crustless Cheese Pie.
Recipe
Easy Meatball Soup With Rice (Youvarlakia Avgolemono)
Ingredients
For The Meatballs:
- 700 grams (1.5 pounds) ground beef
- 5 tablespoons short-grain rice such as Greek Glace, or Arborio rice
- 1 medium-sized egg
- 100 grams (½ medium-sized) onion minced
- 2 loaded tablespoons fresh parsley finely chopped
- 2-3 tablespoons fresh dill minced
For The Soup:
- 125 ml (½ cup) extra virgin olive oil if not using lean ground beef cut down to 80 ml (⅓ cup)
- 150 grams (¾ cup) short-grain rice such as Greek Glace, or Arborio rice
- 1 stick of celery
- 1 carrot
- 2 eggs
- 80 ml (⅓ cup) fresh lemon juice (about 1 lemon juiced)
- kosher salt
- ground pepper
- Optional: 1 liter chicken, vegetables, or beef stock
Instructions
Make The Meatballs:
- Add all of the ingredients for the meatballs in a mixing bowl, season with salt and pepper, and mix well.
- Shape them into round meatballs (about 12). Place on a plate and set aside.
Make The Soup:
- Add 3 liters of water to a cooking pot along with the celery and parsley. Season with salt and pepper. Optional: You can use 2 liters of water with 1 liter of stock for extra flavor.
- Bring to a boil.
- Add the meatballs one by one. Use a spoon to carefully dip each one.
- Simmer over moderate heat (partly covered) for 30 minutes.
- Add the rice and olive oil. Simmer for another 20 minutes or until rice is cooked.
- Whisk eggs with lemon juice in a medium-sized mixing bowl (one that can hold half the soup).
- Take the soup off the heat and stand for 10 minutes with the lid of the pot open.
- Make the Avgolemono. Incorporate spoonfuls of the hot soup, using a ladle, into the beaten eggs (leaving the rice in the pot). Begin with small drops and gradually increase the speed, while whisking the eggs constantly. Add half the soup, then transfer back to the pot.
- Let the soup sit in the pot for 30 minutes before serving, or return the pot to the heat and cook on the lowest heat for 3-5 minutes to thicken a bit more.
- Serve with freshly ground pepper and a squeeze of fresh lemon.
My yiayia's name was Fotini so I tried this recipe and it was so good1
Hello
Is the Rice cooked or raw When mixed in?
Regards Annette
Hi Annette, it's raw.In both the meatballs and the soup.