Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon So

Name: Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 14 lb ground pork (opt but good); 1 onion, minced; 1 garlic clove, minced fine; 6 tablespoons raw long-grain white rice; chopped fresh parsley; 2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder); 1 teaspoon dried oregano; salt & freshly ground black pepper; 3 eggs; 6 cups water or 6 cups stock; 1 onion, chopped; 2 celery ribs, chopped; 2 -3 carrots, sliced; 1 zucchini, chopped (about 1 1/2 cups); 1 large potato, cubed; 1 lemon, juice of, only; 2 tablespoons cornflour

Servings: persons

1 lb ground beef
14 lb ground pork (opt but good)
1 onion, minced
1 garlic clove, minced fine
6 tablespoons raw long-grain white rice
chopped fresh parsley
2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
1 teaspoon dried oregano
salt & freshly ground black pepper
3 eggs
6 cups water or 6 cups stock
1 onion, chopped
2 celery ribs, chopped
2 -3 carrots, sliced
1 zucchini, chopped (about 1 1/2 cups)
1 large potato, cubed
1 lemon, juice of, only
2 tablespoons cornflour

1
In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
2
Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
3
In a soup pot, bring the water or stock to boil and add the meatballs.
4
Cook for 20 minutes.
5
Add chopped onion, celery, carrot, zucchini and potato.
6
Add salt and pepper to taste.
7
Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
8
To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
9
While beating all the while, gradually add the lemon juice.
10
Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
11
Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
12
Serve hot, garnished with parsley.
13
Serve this with feta cheese on the side- goes great with the little meatballs.

4820

kcal

Calories

364

Fat

Carbs

325

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb ground beef, 14 lb ground pork (opt but good), 1 onion, minced, 1 garlic clove, minced fine, and more.

Yes, Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions