Greek Meatball Soup with Egg Lemon Sauce

Experience the Essence of Greek Cuisine with Meatball Soup

Dive into the comforting world of Greek meatball soup (yuvarlakia), a dish that perfectly combines tender meatballs in a rich, flavorful broth, topped with a distinctive egg lemon sauce.

Greek Meatball Soup with Egg Lemon Sauce

Recipe by George Zolis

5.0 from 1 vote

Step into the heart of Greek cuisine with our meatball soup recipe, featuring a comforting blend of tender meatballs in a savory broth, topped with a unique egg lemon sauce. This recipe guides you through each step, from crafting a rich vegetable base to preparing the flavorful meatballs and finishing with the creamy, tangy egg lemon sauce. Perfect for a nourishing family meal or a cozy dinner, this soup brings the warmth and traditions of Greece to your kitchen.

Course: MainCuisine: GreekDifficulty: Easy

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Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

625

kcal

Total time

1

hour 

Cook Mode

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Ingredients

Metric US

• 1 Onion, finely chopped

• 2 tbsp Parsley, finely chopped

• 1 tbsp Dill, finely chopped

• 30 g Tomato Sauce

• 2 Potatoes, cut into small pieces

• 2 Carrots, cut into small pieces

• 60 g Olive Oil

• 3 tbsp Carolina Rice

• 1/2 tsp Ground Turmeric

• Salt & Pepper

• 2000 ml Hot Water

• For the Meatballs

• 1 kg Ground Beef

• 1 tbsp Dill, finely chopped

• 1/2 bunch Parsley, finely chopped

• 30 g Olive Oil

• Salt & Pepper

• 2 tbsp Carolina Rice

• For the Egg Lemon Sauce

• 2 Eggs

• Juice of 2 Lemons

Recipe directions

• In a pot, add the chopped onion, chopped parsley, chopped dill, tomato juice, potatoes cut into small pieces, carrots cut into small pieces, season with salt and pepper, add the ground turmeric, olive oil, and boiling water.
• Place the pot over medium-low heat, cover with a lid, and let it simmer for 10 minutes.
• In a bowl, add the ground meat, dill, parsley, olive oil, season with salt and pepper, add the rice, and knead lightly.
• Form the meat mixture into small balls. Gently add the meatballs to the simmering pot without stirring. Let them simmer for 20 minutes.
• 20 minutes later, add 3 tablespoons of rice to the pot and let it simmer for another 10 minutes.
• For the Egg Lemon Sauce
• In a container, beat the eggs well. Gradually add the lemon juice while continuing to beat the eggs.
• Slowly add a little of the soup broth to the beaten eggs to bring them to temperature.
• Add the egg-lemon mixture to the meatballs, pouring it slowly into the pot, while gently shaking the pot by hand.

Recipe video

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Crafting the Perfect Soup Base

Combining Vegetables and Spices

Begin by sautéing onions, parsley, and dill, adding tomato sauce, potatoes, carrots, turmeric, olive oil, and hot water to create a hearty and aromatic base for your soup.

Simmering the Broth

Let the broth simmer to meld the flavors together, setting the stage for the addition of the meatballs.

Creating Flavorful Meatballs for Your Soup

Blending Ingredients

Mix ground beef with dill, parsley, olive oil, seasoning, and rice. This combination ensures your meatballs are flavorful and hold together well in the soup.

Forming and Cooking Meatballs

Shape the mixture into small balls and carefully add them to the simmering broth. The meatballs should cook gently to maintain their shape and absorb the flavors of the soup.

Finishing with the Signature Egg Lemon Sauce

Preparing the Sauce

Beat eggs and gradually add lemon juice, ensuring a smooth, creamy texture for the sauce.

Incorporating into the Soup

Slowly temper the egg mixture with some soup broth before adding it to the pot. This technique prevents curdling and creates a rich, velvety finish to your meatball soup.