Winter is finally here and your kitchen needs a warm hug. There is nothing like a bowl of creamy soup on a cold winter day. This Greek meatball soup is the ultimate comfort food for your family.
It is bright, hearty, and incredibly soothing. The silky lemon sauce makes every bite feel like sunshine. You will love how easy it is to bring these Mediterranean flavors to your table tonight.
Why This Greek Meatball Soup Is a Winner
This recipe is a complete meal in a single bowl. It combines protein, grains, and fresh greens in a delicious way. You do not need many side dishes to feel full. It is perfect for busy winter weeknights when you want something healthy.
The meatballs stay incredibly tender because they simmer slowly in broth. The rice inside the meatballs adds a lovely texture. Using fresh lemon juice creates a bright and zesty finish that cuts through the richness. Your kids will love the fun meatball shapes too.
Simple Cooking Method
Making this soup is much easier than it looks. You simply mix the meat, roll the balls, and let the pot do the work. The only tricky part is the egg-lemon sauce. I will show you how to temper the eggs like a pro. Even beginners can master this traditional Greek technique with ease.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. We use fresh seasonal herbs to make the flavors really pop.
- 500g ground beef
- 1/2 cup short-grain white rice, rinsed
- 1 medium yellow onion, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 large egg
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken stock
- 2 large eggs (for sauce)
- 2 lemons, juiced
Step-by-Step Directions
- In a large mixing bowl, combine ground beef, rice, grated onion, parsley, dill, one egg, olive oil, salt, and pepper.
- Knead the mixture by hand for approximately 5 minutes until the proteins are well-developed and the mixture is cohesive.
- Shape the mixture into small, uniform spheres approximately 3cm in diameter.
- Bring the chicken stock to a simmer in a large pot over medium heat.
- Gently lower the meatballs into the simmering stock, reduce heat to low, cover, and cook for 40 minutes.
- In a separate bowl, whisk the remaining two eggs with the lemon juice until frothy.
- Slowly temper the egg-lemon mixture by gradually adding two ladles of hot broth while whisking continuously to prevent curdling.
- Pour the tempered mixture back into the pot, shaking the pot gently to distribute the sauce evenly.
- Heat the soup for 2 minutes on the lowest setting without reaching a boil to thicken the sauce.
- Remove from heat and allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this soup in deep, warm bowls to keep it cozy. I love to garnish mine with extra fresh dill and a crack of black pepper. A thick slice of crusty bread is perfect for soaking up the sauce. Set the table, light a candle, and enjoy this comforting winter meal with your favorite person.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. The rice will absorb some liquid as it sits. When you reheat it, do so very gently on the stove. Avoid boiling the soup or the egg sauce might separate. Add a splash of water if it becomes too thick.
Tips for Best Results
- Use fresh lemons instead of bottled juice for the best flavor.
- Grate your onion so it melts into the meat for moisture.
- Do not skip the kneading step to ensure the meatballs hold together.
- Rinse your rice well to remove extra starch before mixing.
- Keep the meatballs small so they cook evenly and fit on a spoon.
- Add a handful of fresh spinach at the end for extra nutrients.
- Whisk the eggs vigorously until they are very frothy and light.
- Never let the soup boil after adding the egg-lemon mixture.
Easy Flavor Ideas
- Swap ground beef for ground turkey for a lighter version.
- Use vegetable stock to change the base flavor profile.
- Add a pinch of dried mint for a more traditional aroma.
- Try using arborio rice for a creamier texture inside the meatballs.
- Stir in a spoonful of Greek yogurt for extra richness.
Common Questions
What is Avgolemono sauce?
It is a classic Greek sauce made from eggs and lemon. It creates a creamy and silky texture without using any dairy. It is the heart of this Greek meatball soup.
Can I freeze this soup?
I do not recommend freezing this specific soup. The egg-lemon sauce can change texture when thawed. It is best enjoyed fresh or within a few days from the fridge.
How do I know the meatballs are done?
The meatballs should be firm and the rice should be soft. After 40 minutes of simmering, they will be tender and fully cooked through. You can cut one open to check the rice.
I hope this cozy Greek meatball soup brings warmth to your winter nights. Give it a try and let the bright lemon flavors cheer you up. Happy cooking!
— Lidia
Youvarlakia Avgolemono
Ingredients
- 500 g ground beef
- 1/2 cup short -grain white rice, rinsed
- 1 medium yellow onion, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 large eg g
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 6 cups chicken stock
- 2 large eggs (for sauce)
- 2 lemons , juiced
Instructions
- In a large mixing bowl, combine ground beef, rice, grated onion, parsley, dill, one egg, olive oil, salt, and pepper.
- Knead the mixture by hand for approximately 5 minutes until the proteins are well-developed and the mixture is cohesive.
- Shape the mixture into small, uniform spheres approximately 3cm in diameter.
- Bring the chicken stock to a simmer in a large pot over medium heat.
- Gently lower the meatballs into the simmering stock, reduce heat to low, cover, and cook for 40 minutes.
- In a separate bowl, whisk the remaining two eggs with the lemon juice until frothy.
- Slowly temper the egg-lemon mixture by gradually adding two ladles of hot broth while whisking continuously to prevent curdling.
- Pour the tempered mixture back into the pot, shaking the pot gently to distribute the sauce evenly.
- Heat the soup for 2 minutes on the lowest setting without reaching a boil to thicken the sauce.
- Remove from heat and allow to rest for 5 minutes before serving.
