Yiouvarlakia is a cherished traditional Greek meatball soup brimming with Mediterranean flavor. The broth is hearty and comforting, while the juicy beef and rice meatballs are loaded with savory goodness. These meatballs are kneaded with rice and aromatic herbs, simmered gently in water or chicken stock, and finished with avgolemono, a velvety sauce made from whipped eggs and lemon juice.
Ingredients:
- 1 1/4 lb. ground beef. I prefer lean beef since it keeps the broth from becoming too greasy. Alternatively, you can use a half-beef, half-pork mix—this is common in the Eastern Greek islands.
- 1 cup of uncooked rice. Opt for short-grain rice such as Arborio or Carnaroli, which holds its shape when cooked. These varieties also offer a creamy texture that perfectly complements this dish.
- 1/4 cup of olive oil, divided. Choose the highest-quality extra virgin olive oil available—it adds depth and richness to the soup.
- 1 grated onion. Use a medium white or yellow onion. If you’re grinding your own meat, you can quarter the onion and grind it together with the meat for even distribution.
- 1 egg.
- 1/4 cup each of chopped fresh parsley and mint.
- 1 1/2 teaspoons of sea salt for seasoning.
For the sauce:
- 2 eggs and the juice of 2 lemons.
To finish:
- 1/4 cup of shredded parsley or cilantro.
Method:
- Start the meatball mixture: In a large bowl, combine the ground beef, uncooked rice, grated onion, egg, two tablespoons of olive oil, and the chopped herbs. Season with salt and freshly ground black pepper to taste.
- Make the broth: In a large pot, add 8 cups of chicken stock (or a mixture of stock and water), the remaining olive oil, and one teaspoon of salt. Bring to a boil, then reduce to a simmer while preparing the meatballs.
- Roll the meatballs: Mix the beef and rice mixture thoroughly, then roll into small meatballs, each roughly the size of a golf ball. Place them on parchment paper until all are formed. (Pro tip: Avoid long-grain varieties like basmati or texmati, as well as precooked or instant rice—they tend to become mushy. Brown rice is also not ideal; it takes too long to cook and can lead to overdone meatballs.)
- Cook the meatballs: Carefully transfer the meatballs into the simmering broth. Let them cook gently for 22 to 25 minutes, or until fully cooked through.
- Make the egg-lemon sauce: As the meatballs near doneness, separate two eggs, placing the whites in a medium bowl and the yolks in a smaller one. Whisk the whites until fluffy but not stiff. Add the lemon juice to the egg whites, then stir in the yolks. Whisk vigorously until the mixture becomes thick and pale yellow.
- Temper the egg-lemon mixture: Take a ladle of hot broth from the pot and slowly drizzle it into the egg-lemon mix while whisking constantly. Repeat with a second ladle. Then pour this warmed sauce back into the soup, stirring continuously. The soup should develop a light foam and take on a creamy yellow hue. Turn off the heat, cover the pot, and let it rest for about 10 minutes to allow the soup to thicken.
- Finish with a teaspoon of freshly cracked black pepper — Malabar is especially nice — and a sprinkle of shredded parsley or cilantro for a dash of flavor. Serve hot, with lemon wedges and crusty bread on the side.
Note: In Northern Greece, it’s traditional to prepare yiouvarlakia using only water instead of chicken stock, for a more delicate broth.
A chilled bottle of Assyrtiko, a crisp white wine produced on the mainland and throughout the Greek islands, pairs beautifully with this dish. I especially love the ones made in Santorini.
Original article: https://www.visiontimes.com/2025/04/01/yiouvarlakia-how-to-make-this-comforting-greek-meatball-soup-with-a-hint-of-lemon.html
