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Youvarlakia Greek Meatball Soup with Lemon Avgolemono Recipe

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4.1 from 3 reviews

Youvarlakia is a traditional Greek meatball soup featuring tender ground beef meatballs simmered in a flavorful broth and finished with a classic Avgolemono sauce made from eggs and lemon juice. This comforting dish combines the freshness of herbs like parsley and mint with the bright zing of lemon, creating a deeply satisfying soup that’s perfect for any season.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Broth

  • 2 quarts (8 cups) water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Meatballs

  • 1 pound ground beef (preferably 80/20)
  • 1 cup Arborio rice, uncooked
  • 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

Avgolemono Sauce

  • 2 eggs
  • 2 large lemons, juiced
  • Freshly ground black pepper, to taste

Serving

  • Lemon wedges
  • Crusty bread or pita bread (optional)

Instructions

  1. Make the broth: In a large soup pot or Dutch oven, combine 2 quarts of water, 2 tablespoons of extra virgin olive oil, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce to medium-low heat to maintain a gentle simmer while you prepare the meatballs.
  2. Prepare the meatballs: In a large bowl, combine the ground beef, uncooked Arborio rice, grated onion, 1 egg, chopped parsley, chopped mint, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1/4 cup extra virgin olive oil. Mix thoroughly until all ingredients are well incorporated. With your palms, roll the mixture into approximately 40 small meatballs, each slightly smaller than a golf ball.
  3. Cook the meatballs: Carefully transfer the meatballs to the simmering broth in the pot. You may need to gently push them aside with a spoon to make room. Adjust the heat to keep the broth at a gentle simmer. Cook the meatballs until they are fully cooked through, about 30 minutes.
  4. Make the Avgolemono (egg-lemon sauce): While the meatballs are cooking, separate the eggs, placing the whites in a medium bowl and the yolks in a small bowl. Whisk the egg whites until thick and fluffy but not stiff. Add the egg yolks and the juice of 2 large lemons to the whipped egg whites and whisk vigorously until fully incorporated into a thick, yellow mixture.
  5. Temper the eggs: Once the meatballs are cooked, ladle about one large spoonful of hot broth from the soup pot slowly into the egg-lemon mixture while whisking continuously to prevent curdling. Repeat with a second ladleful of broth. Slowly pour this tempered egg and lemon mixture back into the soup pot, stirring continuously. The soup should become foamy, light yellow, and slightly thickened. Turn off the heat, cover the pot, and allow the soup to rest for about 10 minutes to thicken further.
  6. Serve: Ladle the soup into bowls, finish with freshly ground black pepper to taste. Serve with lemon wedges on the side, and optionally, crusty bread or pita for dipping.

Notes

  • Be gentle when adding the meatballs to the broth to prevent them from breaking apart.
  • Tempering the eggs slowly with hot broth is essential to avoid scrambling the egg mixture in the soup.
  • The Arborio rice adds a creamy texture to the meatballs but can be substituted with regular long grain rice if unavailable.
  • Fresh herbs like parsley and mint give the soup a signature freshness; do not omit them.
  • Adjust the lemon juice quantity according to your preferred level of tartness.
  • Leftovers can be refrigerated for up to 3 days but are best enjoyed fresh.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://monicarecipes.com/youvarlakia-greek-meatball-soup-with-lemon-avgolemono-recipe/