Youvarlakia (Greek Meatball Soup) Recipe

Introduction

Youvarlakia is a comforting Greek meatball soup that combines tender beef meatballs with fragrant herbs and a tangy lemon-egg sauce called avgolemono. This hearty soup is perfect for cozy dinners and brings a bright, fresh flavor to your table.

Ingredients

• 2 quarts (8 cups) water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1 pound ground beef (preferably 80/20)
• 1 cup uncooked Arborio rice
• 1 large onion, grated
• 1 egg
• ½ cup finely chopped flat-leaf parsley
• ½ cup finely chopped mint
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup extra virgin olive oil
• 2 eggs
• 2 large lemons, juiced
• Freshly ground black pepper
• Lemon wedges
• Crusty bread or pita bread (optional)

Instructions

1. Step 1: In a large pot, combine the water, 2 tablespoons olive oil, and 1 teaspoon kosher salt. Bring the mixture to a gentle boil to prepare the broth.
2. Step 2: In a large bowl, mix the ground beef, uncooked Arborio rice, grated onion, 1 egg, parsley, mint, 1½ teaspoons kosher salt, black pepper, and ¼ cup olive oil until well combined.
3. Step 3: Form the meat mixture into small meatballs about 1 inch in diameter.
4. Step 4: Carefully drop the meatballs into the simmering broth. Reduce the heat to low and cook for 25–30 minutes, until the meatballs and rice are fully cooked.
5. Step 5: In a separate bowl, whisk together 2 eggs and the juice of 2 lemons to create the avgolemono mixture.
6. Step 6: Temper the egg-lemon mixture by slowly adding a ladle of hot broth from the soup while whisking constantly. Gradually stir this tempered mixture back into the pot.
7. Step 7: Heat the soup gently for a few minutes, but do not let it boil to prevent curdling.
8. Step 8: Serve the soup hot, seasoned with freshly ground black pepper and lemon wedges. Offer crusty bread or pita bread on the side if desired.

Tips & Variations

• Use fresh herbs like parsley and mint for the best flavor and aroma. Dried herbs can be substituted but reduce the amount by half.
• Ensure the broth does not boil after adding the avgolemono mixture to keep the soup smooth and creamy.
• For a lighter version, you can substitute ground turkey for beef.
• Adding a few crushed garlic cloves to the meat mixture enhances the savory flavor.
• If Arborio rice is unavailable, use another short-grain rice for similar texture and cooking time.

Storage

Store leftover youvarlakia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the egg-lemon sauce. This soup is not recommended for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make youvarlakia without rice?

Rice helps bind the meatballs and adds texture, but you can omit it or use bulgur or fine breadcrumbs as alternatives. Keep in mind the cooking time and texture may vary slightly.

What if my avgolemono sauce curdles?

This usually happens if the soup boils after adding the egg-lemon mixture. To avoid curdling, heat the soup gently and stir constantly without letting it reach a boil.

Youvarlakia (Greek Meatball Soup) Recipe

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Youvarlakia is a traditional Greek meatball soup featuring tender ground beef meatballs cooked in a flavorful broth and finished with a tangy avgolemono (egg-lemon) sauce. This comforting dish combines aromatic herbs, rice, and a bright, creamy lemon sauce for a delicious and hearty meal.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Halal

Ingredients

Scale 1x2x3x

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 uncooked Arborio rice
• 1 large onion, grated
• 1 egg
• ½ cup finely chopped flat-leaf parsley
• ½ cup finely chopped mint
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup extra virgin olive oil

Avgolemono Sauce

• 2 eggs
• 2 large lemons, juiced

To Serve

• Freshly ground black pepper
• Lemon wedges
• Crusty bread or pita bread (optional)

Instructions

1. Prepare the broth: In a large pot, combine 2 quarts of water, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of kosher salt. Bring the mixture to a gentle boil to create the broth base for the soup.
2. Mix the meatball ingredients: In a large bowl, combine ground beef, uncooked Arborio rice, grated onion, 1 egg, finely chopped flat-leaf parsley and mint, 1½ teaspoons kosher salt, 1 teaspoon black pepper, and ¼ cup extra virgin olive oil. Mix until all ingredients are well incorporated.
3. Form the meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter, ensuring they are compact enough to hold together while cooking.
4. Cook the meatballs: Carefully drop the meatballs into the simmering broth. Reduce the heat to low and let them cook gently for 25 to 30 minutes until both the meat and rice are fully cooked through.
5. Prepare the avgolemono sauce: In a separate bowl, whisk together 2 eggs and the juice of 2 large lemons until smooth.
6. Temper the eggs: Slowly add a ladleful of hot broth into the egg-lemon mixture while whisking constantly to raise the temperature and prevent curdling.
7. Incorporate the sauce into the soup: Gradually stir the tempered egg-lemon mixture back into the pot with the soup. Heat gently for a few minutes but do not allow it to boil to avoid curdling the sauce.
8. Serve: Ladle the hot soup into bowls. Season with freshly ground black pepper and garnish with lemon wedges. Optionally, serve alongside crusty bread or pita bread for a complete meal.

Notes

• Use Arborio rice for its short grain and ability to hold shape during cooking.
• Be careful to temper the egg-lemon sauce slowly to prevent it from scrambling when added to the hot broth.
• This soup is traditionally served with crusty bread or pita to soak up the flavorful broth.
• You can substitute beef with lamb for a richer flavor, common in some Greek regions.
• Adjust lemon juice to taste for desired tanginess.

Keywords: Greek meatball soup, youvarlakia, avgolemono soup, lemon meatballs, Greek cuisine, traditional Greek soup