SoupsDifficulty: easy
Youvarlakia (Greek Meatball Soup)
Rice-fattened meatballs simmering in lemon-egg broth — winter comfort in a bowl, the avgolemono trick applied to meatballs instead of chicken.
25
Prep Time
40
Cook Time
4
Servings
Ingredients
Instructions
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1Knead meat, rice, grated onion, herbs, egg, salt and pepper. Wet your hands and roll walnut-sized balls — tight, they must hold in the simmer.
2Simmer gently in broth 35 minutes — never a boil, or they crack and lose the rice.
3Temper the eggs with lemon and hot broth; stir into the pot off the heat. The broth turns silky pale gold. Serve with more lemon.
Chef's Tip
- Raw rice inside the meatballs is the Greek trick: it fattens them as it cooks and they stay tender where breadcrumbs would go dense.
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- The gentle simmer matters twice — it keeps the meatballs whole AND keeps the broth clear for the avgolemono.
- Egg-lemon stirred in off the heat thickens without curdling: the same physics as the soup, applied to meatballs.
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