Greek Meatball Soup Avgolemono (Youvarlakia) – Traditional & Velvety

This Greek meatball soup Avgolemono is the ultimate comfort food — warm, creamy, and full of Mediterranean flavor. Tender beef meatballs simmer gently with rice, carrots, and potatoes, then finished with a silky egg-lemon sauce that adds a rich and tangy taste. It’s a timeless Greek recipe that soothes the soul.

Greek Meatball Soup Avgolemono (Youvarlakia) – Traditional & Velvety

Recipe by George Zolis

5.0 from 1 vote

Course: MainCuisine: GreekDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

420

kcal

Total time

1

hour 

A classic Greek meatball soup with rice, vegetables, and a creamy egg-lemon (avgolemono) sauce. Comforting, velvety, and full of traditional flavor.

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Ingredients

Metric US

• For the Soup

• 1 1 Onion, finely chopped

• 2 tbsp 2 tbsp Parsley, finely chopped

• 1 tbsp 1 tbsp Dill, finely chopped

• 30 g 2 tbsp Tomato Juice

• 2 2 Potatoes, diced

• 2 2 Carrots, diced

• 60 g 1/4 cup Olive Oil

• 3 tbsp 3 tbsp Carolina Rice

• 1/2 tsp 1/2 tsp Turmeric

• Salt and Pepper

• 2000 ml 8 1/2 cup Hot Water

• For the Meatballs

• 1 kg 2.2 lb Ground Beef

• 1 tbsp 1 tbsp Dill, finely chopped

• 1/2 bunch 1/2 bunch Parsley, finely chopped

• 30 g 2 tbsp Olive Oil

• Salt and Pepper

• 2 tbsp 2 tbsp Carolina Rice

• For the Egg-Lemon Sauce (avgolemono)

• 2 2 Eggs

• Juice of 2 Lemons

How to make Youvarlakia

• In a large pot, add the onion, parsley, dill, tomato juice, potatoes, carrots, olive oil, turmeric, salt, pepper, and hot water.
• Cover and simmer over medium-low heat for 10 minutes.
• Meanwhile, prepare the meatballs: combine the ground beef, dill, parsley, olive oil, rice, salt, and pepper in a bowl. Mix gently until combined.
• Shape the mixture into small balls (youvarlakia).
• Carefully place the meatballs into the simmering pot. Do not stir — let them cook gently for 20 minutes.
• Add 3 tbsp rice to the soup and cook for another 10 minutes.
• In a bowl, whisk the eggs well. Gradually add the lemon juice while whisking continuously.
• Slowly add a ladleful of hot broth from the pot into the egg mixture, whisking constantly to temper it.
• Gently pour the egg-lemon mixture back into the soup while shaking the pot to distribute evenly. Do not stir vigorously.
• Serve immediately while warm and velvety.

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A Taste of Greek Tradition

Few dishes represent Greek comfort food better than Youvarlakia Avgolemono, a rich meatball soup finished with the signature egg-lemon sauce that’s both creamy and refreshing. This timeless dish has been passed down through generations, bringing warmth to family tables during winter and beyond.

The tender beef meatballs absorb the flavors of fresh herbs like parsley and dill, while the potatoes, carrots, and rice make the soup hearty and satisfying. The finishing touch — the silky avgolemono — gives the broth a beautiful golden color and that unique tangy depth only lemon can provide.

Tips for Perfect Avgolemono

• Always temper the eggs by slowly adding hot broth before mixing back into the pot — this prevents curdling.
• Don’t boil the soup after adding the avgolemono, just gently warm it through.
• For an even lighter texture, you can use half ground beef and half ground chicken or turkey.

Serving Suggestions

Serve this Greek soup warm, garnished with a drizzle of olive oil, a sprinkle of fresh parsley, and some crusty bread on the side. It’s perfect for lunch, dinner, or whenever you need a comforting, protein-rich meal.

This Greek meatball soup avgolemono is hearty yet elegant — the perfect balance of richness and brightness that defines Greek home cooking.

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