Meatball Soup (Youvarlakia Avgolemono)

[Updated 18/03/2025]

A comforting Greek soup made with tender meatballs, rice, and vegetables, finished with a silky egg-lemon (avgolemono) sauce. This dish is warm, hearty, and full of flavor!

Ingredients

For the meatballs:

• 500g minced veal (or mix with pork)
• 1 onion, minced
• 1 egg
• 2 tbsp rice
• 2 tbsp olive oil
• 2 tbsp minced parsley
• Salt & pepper to taste
• Flour (for coating)

For the soup:

• 2-3 potatoes, chopped
• 2 carrots, chopped
• ½ cup olive oil
• Salt & pepper to taste
• 1 egg
• Juice of 1 lemon

Instructions

1. Fill 1/3 of a pot with water and bring to a boil. Add the potatoes, carrots, salt, pepper, and olive oil.
2. Mix the meatball ingredients, form small balls, and roll them in flour.
3. Gently add them to the simmering soup and cook on medium heat for 40 minutes. Let cool slightly.
4. Whisk the egg, then slowly add the lemon juice and some hot soup while whisking.
5. Pour the mixture into the soup, stir well, and heat for 5 more minutes. Serve hot!

Serving Tips & Variations

Enjoy with crusty bread and feta cheese. For a lighter version, use lean beef or turkey.