Youvarlakia Avgolemono (Greek Egg Lemon Meatball Soup)

Youvarlakia Avgolemono - Vayia's Kitchen

This would not 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!) 

Youvalakia with Avgolemono

With all the rain we’ve had recently, I’ve been turning to comfort food dishes (like my Yiayia’s Pastitsio!) for our dinners. Youvarlakia Avgolemono is the perfect weeknight dish when you want something filling, fast, and healthy. Make a pot of Greek Meatball Soup on a Sunday and enjoy leftovers all throughout the week. Its easily portable, and can be reheated in a microwave for a healthy lunch alternative.

Youvarlakia - Greek Meatballs with Rice, Dill and Onion

I’m sure “Greek Meatball Soup” might sound strange if you’ve never had the combination of egg, lemon, dill, and meatballs in Youvarlakia Avgolemono, but trust me — one taste and you will be hooked.

Greek Meatball Soup - Youvarlakia Avgolemono

Low Carb Friends: I’m looking out for ya! If you are watching your carbs or on a Keto diet, just omit the rice from the recipe for a high protein, low carb option. You’ll still get all the taste and flavor without the extra carbs.

There are two parts to making this dish. First, you prepare the meatballs with a filling of ground meat of your choice (ground beef, turkey, or a meatloaf mix) along with rice, grated onion, dill, and salt and pepper. Catelli Brothers makes a super delicious meatloaf mix that I buy at my local Safeway.

Greek Youvarlakia Avgolemono

The meatballs are rolled in flour so they’ll hold together while they cook in the simmering chicken broth.

Greek Meatball Soup - Youvarlakia

 

Drop the meatballs one by one into the broth. Keep an eye on placement so they don’t pile up on one another.

Greek Meatball Soup

While the meatballs are cooking, you prepare a simple avgolemono sauce, which is made by separating eggs, and whipping egg whites and lemon juice together to create a frothy mixture.

Beat egg whites, yolks, and lemon juice until frothy - Greek Meatball Soup

Once the meatballs are cooked through, about 20-25 minutes, you add the eggs and lemon juice mixture to the broth and voila — a deliciously creamy, frothy transformation occurs!

Greek Meatball Soup - Youvarlakia with Avgolemono

Enjoy this soup with crusty bread, a green salad, and your favorite olive and cheese flavors.

Youvarlakia Avgolemono Instructions:
5 from 1 vote
Youvarlakia Avgolemono - Greek Meatball Soup
Youvarlakia Avgolemono (Greek Meatball Soup)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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!)

Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Keyword: Avgolemono, comfort food, Dill, eggs, Meatballs, Rice, soup, Traditional Greek Recipes
Servings: 6 Servings
Ingredients
  • 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 Flour
  • 2 tbsp Dill chopped
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 1/2 lbs. Ground Beef, Turkey, or Meatloaf Mix
  • 2 Lemons Juiced
Instructions
  1. In a large dutch oven, bring chicken broth to a boil. Cover and simmer.

  2. In a large bowl, mix together  ground beef, onion, rice, dill, olive oil and salt and pepper.

    Greek Youvarlakia Avgolemono
  3. In a separate pan, add flour. 

  4. Shape ground beef mixture into bite size meatballs. Roll in flour enough to lightly coat. 

    Greek Meatball Soup - Youvarlakia
  5. Once all meatballs are lightly coated with flour, 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.

  6. 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).

    Greek Meatball Soup
  7. While meatballs are cooking, juice two lemons and set aside.

  8. Separate egg yolks from whites and set egg yolks aside.

    Separate two eggs for Youvarlakia with Avgolemono
  9. Beat egg whites until fluffy. Add lemon juice. Beat again. Add yolks one at a time and beat until frothy.

    Beat egg whites, yolks, and lemon juice until frothy - Greek Meatball Soup
  10. 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. 

  11. Slowly stir the egg lemon mixture into the pot and continue to stir until incorporated. 

    Greek Youvarlakia Avgolemono
  12. Serve along with crusty bread, a tossed green salad, olives and cheese. 

    Greek Meatball Soup - Youvarlakia with Avgolemono
Recipe Notes

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!

You might also like to try:

Ground Beef and Orzo



2 thoughts on “Youvarlakia Avgolemono (Greek Egg Lemon Meatball Soup)”

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.