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Youvarlakia (Greek Meatball Soup)

Youvarlakia (Greek Meatball Soup)
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Youvarlakia (Greek Meatball Soup) is a soul-soothing Greek classic featuring tender meatballs simmered in a lemony, comforting broth infused with fresh herbs and rice. This warm and elegant soup offers balanced flavors and a satisfying texture, perfect for cozy dinners or light lunches year-round.

Ingredients

Scale

Meatball Ingredients

  • 500g ground beef and lamb mix
  • 1/2 cup short-grain rice, uncooked
  • 1 small onion, finely grated
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 eggs
  • Salt and pepper, to taste

Broth and Sauce Ingredients

  • 4 cups beef or chicken broth
  • 2 tablespoons olive oil
  • Juice of 2 lemons (about 1/4 cup)
  • 2 eggs (for avgolemono sauce)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Meatball Mixture: In a bowl, combine ground meat, finely grated onion, uncooked rice, chopped dill and parsley, eggs, salt, and pepper. Mix gently but thoroughly to bind all ingredients without making it too dense.
  2. Shape the Meatballs: Wet your hands to prevent sticking and roll the mixture into small, uniform meatballs about the size of a walnut. Set aside on a plate, ready for cooking.
  3. Make the Broth: In a large pot, heat olive oil and briefly sauté any leftover onion or aromatics if desired, then add broth and bring it to a gentle simmer.
  4. Cook the Meatballs: Carefully drop the meatballs into the simmering broth. Allow them to cook slowly for about 20-25 minutes, ensuring the rice inside cooks fully while the meatballs remain tender.
  5. Prepare the Avgolemono Sauce: Whisk eggs and lemon juice in a separate bowl until smooth. Gradually add a few ladlefuls of hot broth to temper the eggs, then slowly stir the mixture back into the soup, thickening the broth with a creamy, tangy finish.
  6. Final Simmer and Serve: Let the soup simmer on low heat for just a few minutes more to meld the flavors without curdling the eggs. Taste and adjust seasoning before serving warm.

Notes

  • Gentle mixing: Avoid overworking the meat mixture to keep meatballs tender rather than dense.
  • Uniform meatballs: Make sure all meatballs are the same size for even cooking.
  • Low simmer: Keep the broth just below a boil during cooking to prevent meatballs from falling apart.
  • Temper eggs slowly: Add broth gradually to the egg-lemon mixture to avoid scrambling when adding to the soup.
  • Fresh herbs: Use fresh dill and parsley, as dried herbs won’t deliver the authentic flavor profile.

Nutrition

Keywords: Greek meatball soup, Youvarlakia, avgolemono, lemon soup, gluten-free Greek recipe, comforting Greek soup

Find it online: https://eazyummy.com/youvarlakia-greek-meatball-soup/