Youvarlakia Avgolemono Recipe (Greek Meatball Soup)

Are you ready to whip up a Youvarlakia Avgolemono recipe, a traditional Greek meatball soup that will warm your heart and wow your guests? This isn’t just any soup. It’s a cosy, flavour-packed bowl that brings the best of Greek comfort food straight to your table. 

Picture tender meatballs cooked in a rich broth, then combined with a tangy egg-lemon sauce. It’s perfect for chilly nights or whenever you need a hearty, satisfying meal. Trust me, once you taste it, you’ll be back for more!

If you love this soup, you must also try my kotosoupa avgolemono. This delightful Greek classic features tender chicken paired with the same silky egg-lemon sauce, creating an irresistible and comforting meal that’s perfect for any occasion.

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step Cooking Instructions
• Top Tips
• Serving Suggestions
• Storage
• FAQs
• 📖 Recipe

Why you will love this recipe

• Comforting and Hearty: This youvarlakia recipe combines tender meatballs with a warm, savoury broth. It brings you the cozy satisfaction found in the best Greek recipes and is perfect for anyone craving true Greek comfort food.
  
• Naturally Thickened: The rich, silky texture comes purely from the traditional egg-lemon sauce, with no need for cornstarch or other thickening agents. Just authentic, natural flavour in every spoonful.
  
• Classic Avgolemono Flavour: The egg-lemon sauce, known as avgolemono, adds a bright, tangy note that perfectly complements the richness of the meatballs and broth.
  
• Simple Ingredients: Made with easy-to-find ingredients, this dish brings lots of flavour and a true taste of Greece to your table.
  
• Make-Ahead Convenience: Prepare the meatballs in advance and have a hearty dinner ready in just 30 minutes the next day.
  
• Year-Round Favourite: Whether it’s a cosy winter night during the winter months or a family meal in summer, this dish fits every occasion perfectly.

Overview of the key steps

Here’s a quick look at the steps to make this traditional Youvarlakia Avgolemono:

• Prepare the Meatballs: Mix the beef, rice, herbs, and spices, then roll the mixture into small balls.
  
• Prepare the Broth: Simmer chicken stock with olive oil, a lemon peel, and bay leaves to create a savoury, aromatic base. Adding a pinch of salt if needed.
  
• Cook the Meatballs: Gently add the meatballs to the broth and simmer until they’re cooked through and tender.
  
• Make the Avgolemono Sauce: Whisk together eggs and lemon juice, then temper with hot stock to create a creamy, tangy sauce.
  
• Combine and Serve: Add the avgolemono sauce to the soup, warm through, and enjoy a bowl of authentic Greek comfort!

Watch the short video tutorial

Watch my step-by-step video to learn how to make this traditional Greek meatball soup recipe from start to finish! It’s a great way to see each step in action and pick up tips to make this traditional Greek soup perfectly.

Make sure to like, comment, and share the video with friends who would love to try this dish!

Ingredients

Let’s take a closer look at what makes this Youvarlakia Avgolemono so special! As always, see the recipe card below for precise quantities.

Meatballs

• Beef mince: I like to use beef for this recipe, but you can switch it up and use ground turkey, lamb, pork or even chicken if you prefer. Each brings a unique flavour to the dish.
• Garlic cloves and red onion: Freshly minced garlic and finely diced red onion bring depth and a hint of sweetness to the meatballs.
• White Rice: Short grain rice or Arborio rice is perfect for giving the meatballs a satisfying texture. If you only have long-grain rice, it can work too. 
• Fresh herbs (mint, parsley, dill): These herbs are the stars of these Greek meatballs! Fresh parsley, along with fresh mint and fresh dill, adds brightness and aroma, making each bite pop with flavour. If you prefer more of one herb, feel free to adjust to your taste.
• Egg: The egg acts as a binder, helping hold all the ingredients together. It’s key to keeping the meatballs intact in the soup!
• Olive oil: Adds moisture and richness to the meatballs. Use a good-quality olive oil if you can, as it enhances the flavour.

Chicken broth mixture

• Chicken stock: This is the savoury base of the soup. You can also use water if you prefer, but a high-quality, organic chicken stock adds beautiful richness. As always, homemade stock is the best option!
• Lemon peel: Adds a subtle citrus aroma to the broth. Keep the lemon zest whole to make it easy to remove before serving.
• Bay leaves: Adds an earthy depth to the broth. I prefer using fresh bay leaves for a more vibrant flavour and are easier to remove before serving.
• Olive oil: A bit of extra virgin olive oil in the broth adds body and enhances the overall richness.
• Arborio rice: Adds a little thickness to the broth, giving it a heartier texture. You can skip this if you prefer a thinner broth.

Avgolemono (Egg lemon sauce)

• Eggs (separated): Whipping the egg whites adds a fluffy texture, then incorporating the egg yolks brings a smooth creaminess. This combination creates the iconic lemony egg sauce that adds a tangy richness to the soup without needing any cornstarch or other thickeners!
  
• Lemon juice: The key to that signature avgolemono tang! Freshly squeezed lemon juice brings the brightest flavour. Start with the amount listed, and add more if you like a stronger lemony taste.

Preparation

I love getting prepared to make my cooks go as smoothly as possible. Here’s how to set yourself up for success!

• Gather and Prepare Ingredients: Mince the garlic, finely dice the onion, and chop the herbs. Wash the rice thoroughly to remove excess starch, and measure out the stock and lemon juice so everything is ready to go when you start cooking.
  
• Set Up Your Tools:
  • Large bowl: For mixing the ground meat and the rest of the meatball ingredients.
  • Scale: Use a kitchen scale if you want each meatball to be the same size, around 25-30 grams each.
  • Large dish: A large dish is helpful for placing the rolled meatballs, especially if you’re making them ahead of time and storing them for the next day.
  • Large Pot: Use a large stainless steel pot or Dutch oven as the soup pot to prepare the broth and cook the meatballs comfortably. The ample space allows everything to simmer evenly without crowding.
  • Hand mixer: For beating the egg whites into a fluffy texture for the avgolemono sauce.
  • Food processor: You can use a food processor to finely chop the garlic, onion, or herbs if you prefer a quicker method to prep these ingredients.

With everything organized, you’ll breeze through the steps and enjoy the process of creating this comforting dish!

Step-by-step Cooking Instructions

Follow these steps using images for reference. If needed, watch my video for further guidance on the cooking process.

1.  Prepare the Meatballs: In a large mixing bowl, combine the beef mince, minced garlic, finely diced onion, rice, salt, black pepper, freshly chopped herbs (mint, parsley, dill), and egg. Mix thoroughly until all ingredients are evenly combined. Roll the mixture into meatballs about the size of a golf ball (roughly 30 grams each), and set aside.
   
2. Prepare the Broth: In a large saucepan, combine the chicken stock, olive oil, lemon peel, and bay leaves. Bring this mixture to a boil over medium-high heat, then reduce to a low simmer. Gently place the meatballs into the stock, cover, and let them simmer for 30-40 minutes, or until the meatballs are fully cooked.

3. Remove Stock for the Egg-Lemon Sauce: Once the meatballs are cooked (roughly 30 minutes), turn off the heat. Use a ladle to remove about 1 cup of hot stock from the saucepan and set it aside to cool slightly (for a few minutes) before adding it to the egg mixture.
   
4. Prepare the Egg-Lemon Sauce: Separate the eggs, placing the whites and yolks in separate bowls. Whisk the egg whites until fluffy and slightly thickened. Then, add the yolks and continue whisking until the mixture is creamy. Pour in the lemon juice and mix until well combined.

5. Temper the Egg Mixture: Gradually add the slightly cooled stock (set aside earlier) to the egg-lemon mixture, whisking continuously. Add one ladle of stock at a time, whisking thoroughly after each addition. Repeat this process 2-3 more times to incorporate the stock gradually and prevent curdling.
   
6. Finish the Youvarlakia: Carefully pour the tempered egg-lemon mixture into the saucepan with the meatballs. Gently shake the pot in a circular motion to combine everything, then place the pot back on low heat for 1 minute to warm through. Avoid stirring with a spoon to keep the meatballs intact.
   
7. Taste and Adjust Seasoning: Taste the soup and adjust the salt, pepper, and lemon juice if needed. Serve and enjoy!

Top Tips

• Prepare Your Meatballs Overnight: For the best flavour, prepare the meatballs a day in advance and let them rest in the fridge. This helps the flavours meld together beautifully.
  
• Rinse the Rice: Washing the rice before adding it to the meat mixture removes excess starch and helps the meatballs hold together better.
  
• Temper with Care: When making the avgolemono sauce, add the stock to the egg-lemon mixture slowly to prevent curdling. Tempering gradually ensures a smooth and creamy texture.
  
• Use Fresh Herbs for Best Flavour: I much prefer using fresh herbs in the meatball mixture over dried for a fresher flavour. Fresh mint, parsley, and dill bring vibrant flavour to the dish.
  
• Gently Shake the Pot: Instead of stirring, gently shake the pot in a circular motion when adding the egg-lemon sauce. Using a spoon or ladle can risk damaging or breaking the meatballs, so shaking the pot keeps them intact while evenly distributing the sauce.
  
• Adjust the Lemon to Taste: If you prefer a stronger lemon flavour, feel free to add an extra splash of lemon juice at the end.

Serving Suggestions

This hearty soup is best enjoyed with a few simple sides and garnishes to make it a complete meal:

• Lemon Wedges: For an extra burst of citrus, add a wedge of lemon on the side for those who love a stronger lemon flavour.
• Fresh Herbs: Sprinkle some freshly chopped parsley or dill on top for a bright, herby finish that adds colour and flavour.
• Homemade Bread: Serve with my easy crusty bread to dip in the soup and scoop out every last drop! A warm slice of bread is perfect for enhancing the flavours of the dish.
• Fluffy Pita Bread: For a delightful twist, dip in some fluffy greek pita bread. Made fresh, it’s soft, warm, and complements the soup beautifully.
• Greek Salad: Pair the soup with a crisp Greek salad for a refreshing contrast. The salad’s crunch and tangy vinaigrette perfectly balance the creamy soup.
• Dessert: If you’re in the mood for something sweet, prepare my Galaktoboureko or Galatopita to enjoy after your meal. Both are comforting options that provide a perfect ending to your hearty soup! Or check out any of my other Greek desserts for even more delicious treats.

Storage

• Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days. I absolutely love having this again the next day, it’s perfect for lunch or even for dinner!
  
• Reheating: Reheat the soup gently on the stovetop over medium-low heat. Cook it slowly to make sure the meatballs heat up properly, so you don’t end up with hot lemony soup but cold meatballs. If the soup has thickened, you can add a little extra chicken stock or a little water to reach your desired consistency.

Freezing

I don’t recommend freezing the soup once it’s fully made, as the avgolemono sauce may separate when thawed. This can affect the texture and flavour of the soup.

However, you can freeze the meatballs separately! Simply place the raw meatballs in a freezer-safe container, separating each layer with baking paper to prevent them from sticking together. When you’re ready to cook, let the meatballs come to room temperature before adding them to the broth.

FAQs

This Youvarlakia soup is a comforting classic that beautifully showcases the essence of Greek cooking. If you try making this dish, please let me know how it goes in the comments below! I’d love to hear your feedback, and don’t forget to tag me in your Instagram stories so I can see your delicious creations.

📖 Recipe