Easy Meatball Soup With Rice (Youvarlakia Avgolemono)

4.70 from 13 votes

Easy Greek meatball soup with rice. Tender beef meatballs flavored with fresh herbs, swimming in a light and silky egg-lemon broth.

Prep Time30

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Greek

Keyword: Dinner, Keto, lunch, Paleo

Servings: servings

Calories: 660kcal

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

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.

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.