Greek · Dinner
Greek Meatball Lemon Soup
Thessaloniki Youvarlakia Soup
Tender beef and rice meatballs simmered in a silky avgolemono broth, a northern Greek comfort classic.
$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
385Calories
28gProtein
14gFat
32gCarbs
2gSugar
1gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Combine 360g beef mince, 60g uncooked rice, grated onion, parsley, 1 egg yolk, 0.75 tsp salt, and pepper in a bowl. Mix firmly until cohesive, then roll into 16 even meatballs approximately 35g each.
2
Simmer
Bring 1200ml stock to a gentle simmer in a large pot over medium heat. Lower meatballs carefully into simmering stock one at a time. Simmer uncovered 25–28 minutes until meatballs are cooked through and rice has swelled and softened.
3
Build
While meatballs simmer, whisk 2 egg whites to soft peaks in a bowl, then whisk in remaining 2 egg yolks until combined. Slowly whisk in 6 tbsp lemon juice until smooth.
4
Finish
Ladle 300ml hot stock into the egg mixture in a thin stream, whisking constantly to temper. Pour tempered mixture back into the pot, stirring gently over very low heat 1–2 minutes without boiling. Season with remaining 0.75 tsp salt, or to taste.
5
Plate
Ladle soup into deep bowls, drizzle with 1 tbsp extra virgin olive oil per serving, finish with fresh dill, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef mince
- 60g (2.1 oz) short grain rice
- 0.5 small onion
- 20g (small handful) flat-leaf parsley
- 2 large eggs
- 1.5 tsp sea salt
- 1 tsp black pepper
- 1200ml (5 cup) chicken or beef stock
- 90ml (6 tbsp) lemon juice
- 2 tbsp extra virgin olive oil
- 10g (small handful) fresh dill