If you’re looking for an authentic Youvarlakia Avgolemono recipe, you’ve come to the right place. This traditional Greek meatball soup features tender homemade meatballs made with ground meat, rice, onion, and fresh dill, gently simmered in a silky avgolemono (egg-lemon) broth that’s bright, creamy, and incredibly comforting.
Known in Greece as Youvarlakia Avgolemono (Γιουβαρλάκια Αυγολέμονο), this classic soup has been warming Greek tables for generations. While the name may sound unfamiliar at first, the flavors are wonderfully simple—savory meatballs, fragrant herbs, fresh lemon, and a velvety broth that tastes like pure comfort.
Growing up in our Greek home, Youvarlakia was one of those meals that made everyone gather around the table without being asked twice. My mother often prepared it during the cooler months or whenever someone wasn’t feeling well. The fresh aroma of lemon and dill drifting through the kitchen meant dinner was almost ready, and before long there wasn’t much left in the pot.
Today it’s still one of my favorite comfort foods. It’s hearty enough for dinner, light enough to enjoy year-round, and even better the next day. Whether you’re making Youvarlakia for the first time or continuing a family tradition, I’ll walk you through every step so your soup turns out perfectly every time.
Why You’ll Love This Recipe
- Authentic Greek family recipe
- Tender homemade meatballs
- Creamy egg-lemon broth without cream
- High in protein
- Naturally Mediterranean
- Easy enough for beginner cooks
- Perfect for meal prep
- Freezer friendly
- Comfort food the whole family will love
What Is Youvarlakia Avgolemono?
Youvarlakia (pronounced yoo-var-LAH-kee-ah) are traditional Greek meatballs made with ground meat, rice, onion, and fresh herbs. They are gently simmered in broth before being finished with avgolemono, Greece’s famous egg-lemon sauce.
Unlike Italian meatball soup, Youvarlakia has a silky, lemony broth that’s creamy without using milk or heavy cream. The result is a soup that’s both comforting and surprisingly light.
What Does Avgolemono Mean?
The word Avgolemono comes from two Greek words:
- Avgo = egg
- Lemono = lemon
Together they create one of the signature sauces of Greek cuisine. When properly prepared, avgolemono thickens broth naturally, creating a smooth, velvety texture while adding bright lemon flavor.
You’ll also find avgolemono used in several other traditional Greek dishes, including stuffed grape leaves (Dolmades) and classic Greek chicken soup.
Ingredients You’ll Need
Ground Meat
Traditional Youvarlakia is often made with ground beef or a combination of beef and pork. Ground turkey also works beautifully if you prefer a lighter version.
Rice
The uncooked rice cooks inside the meatballs while they simmer, helping keep them tender while adding wonderful texture.
Onion
Finely grated onion adds moisture and subtle sweetness to the meatballs.
Fresh Dill
Fresh dill gives Youvarlakia its unmistakable Greek flavor. While dried dill can be used in a pinch, fresh is highly recommended.
Chicken Broth
Use a good-quality chicken broth as the base for the soup.
Eggs
The eggs create the silky avgolemono sauce without using any dairy.
Fresh Lemon Juice
Freshly squeezed lemon juice provides the bright, vibrant flavor that makes this soup so memorable.
How to Make Youvarlakia Avgolemono
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground meat, uncooked rice, grated onion, chopped fresh dill, salt, and pepper.
Mix gently until just combined. Avoid overmixing, which can make the meatballs dense rather than tender.
Step 2: Form the Meatballs
Roll the mixture into evenly sized meatballs, about 1½ inches in diameter.
Keeping them uniform helps every meatball cook evenly.
Step 3: Simmer the Meatballs
Bring the chicken broth to a gentle simmer.
Carefully lower each meatball into the broth one at a time, leaving a little space between them.
Avoid a rapid boil, which can cause the meatballs to break apart.
Cover and simmer gently for 20–25 minutes, or until the meatballs are fully cooked and the rice is tender.
Step 4: Prepare the Avgolemono
Separate the eggs, placing the whites in one bowl and the yolks in another.
Beat the egg whites until frothy.
Whisk in the egg yolks, then slowly add the fresh lemon juice while continuing to whisk.
Gradually ladle a small amount of the hot broth into the egg mixture while whisking constantly. Continue adding broth a little at a time until the egg mixture has warmed.
Tempering the eggs slowly prevents them from scrambling when they’re added to the soup.
Step 5: Finish the Soup
Reduce the heat to low.
Slowly pour the tempered avgolemono into the soup while gently stirring.
Do not allow the soup to boil after adding the eggs.
Within moments, the broth transforms into a creamy, velvety soup with its signature bright lemon flavor.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
Serve immediately with fresh dill and cracked black pepper.
Vayia’s Tips
- Use freshly squeezed lemon juice for the brightest flavor.
- Don’t overmix the meatball mixture.
- Roll evenly sized meatballs so they cook consistently.
- Temper the eggs slowly to prevent curdling.
- Never allow the soup to boil after adding the avgolemono.
- Fresh dill makes a noticeable difference in flavor.
Common Mistakes
Boiling the Soup After Adding the Eggs
Boiling can cause the eggs to curdle and separate.
Skipping the Tempering Step
Adding cold eggs directly to hot broth will scramble them.
Overmixing the Meat
Overworked meatballs become dense instead of tender.
Using Bottled Lemon Juice
Fresh lemons provide the bright flavor this soup is known for.
Making Oversized Meatballs
Smaller, evenly sized meatballs cook more evenly and are easier to serve.
Variations
- Use ground turkey instead of beef.
- Omit the rice for a lower-carb version.
- Add extra fresh dill for more herbal flavor.
- Substitute ground chicken for a lighter soup.
- Make mini meatballs for appetizers or children’s portions.
What to Serve with Youvarlakia Avgolemono
This comforting soup pairs beautifully with:
- Greek Lemon Potatoes
- Tourlou Tourlou (Greek Roasted Vegetables)
- Traditional Greek Salad
- Crusty bread
- Koulourakia
- Baklava
For even more family favorites, browse my collection of Traditional Greek Recipes.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- To reheat, warm gently over low heat until heated through. Avoid boiling, which can affect the texture of the avgolemono.
Frequently Asked Questions
How do you pronounce Youvarlakia?
Youvarlakia is pronounced yoo-var-LAH-kee-ah.
What does Youvarlakia mean?
Youvarlakia refers to traditional Greek meatballs served in broth.
Can I use ground turkey?
Yes. Ground turkey makes a delicious lighter version.
Can I make this soup ahead of time?
Yes. Store it in the refrigerator and gently reheat before serving.
Can Youvarlakia Avgolemono be frozen?
Yes. Freeze in airtight containers for up to three months.
Why did my avgolemono curdle?
The soup likely became too hot after the eggs were added or the eggs weren’t tempered properly.
Can I omit the rice?
Absolutely. The soup is still delicious without it and works well for lower-carb diets.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor.
Is this recipe gluten-free?
It can be made gluten-free by using a gluten-free flour alternative for coating the meatballs.
Is Youvarlakia the same as Avgolemono Soup?
No. Avgolemono refers to the egg-lemon sauce. Youvarlakia are the meatballs that are cooked in the broth before the avgolemono is added.
Final Thoughts
Youvarlakia Avgolemono is one of those recipes that perfectly captures the heart of Greek home cooking. Simple ingredients come together to create a comforting meal that’s nourishing, flavorful, and deeply rooted in family tradition. It’s the kind of soup that’s just as welcome on a chilly winter evening as it is for a Sunday family dinner, and one that always reminds me of gathering around the table with the people I love.
If you make this Youvarlakia Avgolemono recipe, I’d love to hear how it turned out. Leave a comment below, share your favorite way to serve it, and don’t forget to save this recipe on Pinterest so you can make it again whenever you’re craving a bowl of authentic Greek comfort food.
This wouldn’t be a Greek food blog without a recipe for Youvarlakia Avgolemono – also known as Greek Meatball Soup. I know. It’s a mouthful to say. It’s also hearty, delicious, full of protein, and flavored with olive oil, lemon, and dill. Youvarlakia Avgolemono is a home run with everyone in our house — even the kids! (OK, 3 out of 4 kids. Still, not bad!)
- 1 Large Sweet Yellow Onion Grated
- 1 tbsp Olive Oil
- 1/2 cup Uncle Ben's Rice Divided
- 3 Large Eggs Divided
- 1 Quart Chicken Broth (add water if needed to ensure meatballs are covered)
- 2 tbsp Dill chopped
- 2 tsp Salt
- 1 tsp Pepper
- 1 1/2 lbs. Ground Beef, Turkey, or Meatloaf Mix
- 2 Lemons Juiced
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In a large dutch oven, bring chicken broth to a boil. Cover and simmer.
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In a large bowl, mix together ground beef, onion, rice, dill, olive oil and salt and pepper.
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Shape meatballs and drop one by one into broth. Be careful to space them out in the pot so they don't fall directly on top of one another.
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Bring heat back to a boil and reduce to simmer. Simmer for 25 minutes. Meatballs are ready when firm and no longer pink. (Cut into one to test).
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While meatballs are cooking, juice two lemons and set aside.
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Separate egg yolks from whites and set egg yolks aside.
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Beat egg whites until fluffy. Add lemon juice. Beat again. Add yolks one at a time and beat until frothy.
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When meatballs are ready, temper the egg lemon mixture. Use a ladle to slowly add hot broth to the egg lemon mixture, beating to incorporate. Repeat three times.
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Slowly stir the egg lemon mixture into the pot and continue to stir until incorporated.
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Serve along with crusty bread, a tossed green salad, olives and cheese.
If you enjoy a Low Carb diet, go ahead and omit the rice from this recipe. It won't affect the outcome or flavor of the dish!
Super easy to make great flavour ! The lemon sauce is a nice change from tomato sauce. Everyone including hubby loved it!
It’s good, just so lemony and that’s saying something because I love lemons. I definitely won’t even use half the lemon called for next time I make this.