Giouvarlakia Meatball Soup

This Youvarlakia or Giouvarlakia meatball soup with avgolemono, a lemon & egg sauce, is a traditional Greek winter warmer.

what you'll need
  • 500 g beef mince
  • 1 onion (grated)
  • 1 garlic clove
  • 60 g calrose rice (οr short grain)
  • 1 handful parsley (chopped)
  • 2 egg whites
  • 1 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 l water
  • 1 carrot
  • 2 potatoes
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 2 egg yolks
  • 2 tbsp cornstarch
  • 60 ml lemon juice (about 2 lemons)
View ingredients
step 1

In a bowl mix the meat, rice, onion, garlic, parsley, olive oil, salt and paper until incorporated.

step 2

Scoop small portions of the mixture and shape it into small meatballs.

step 3

In a large pot bring the water to a boil, add the carrot, potatoes, salt, olive oil and the meatballs, and simmer for 40 minutes.

step 4

Egg-lemon Sauce: Add the egg yolks, cornstarch and lemon juice in a bowl, and whisk them very well (you may also use a small blender).

step 5

Add a ladle of hot soup to the bowl while whisking constantly until frothy.

step 6

Pour the egg-lemon sauce to the soup and mix gentle for a minute.

Giouvarlakia Meatball Soup

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