Youvarlakia-Meatball Avgolemono Soup

Youvarlakia meatballs with rice, broth in a plate.

Youvarlakia-Meatball Avgolemono Soup

Tender beef and rice meatballs simmered in broth and finished with silky egg-lemon sauce – this Youvarlakia Avgolemono recipe is Greek comfort food at its best.

Course Main Course

Cuisine Greek

Prep Time 20

Cook Time 40

Servings

Calories 567kcal

Author by Jenny Skrapaliori Graves

Ingredients

For the meatballs

1⅕ lb ground beef 1 lb 2 oz
1 onion grated
2 garlic cloves minced
¼ cup short grain rice
¼ bunch parsley bunch minced
¼ bunch celery leaves minced
2 tablespoons extra virgin olive oil
2 tablespoons all purpose flour for dusting

For the soup

4-5 cups beef stock unsalted
1 carrot diced
1 potato diced
1 tablespoon rice
1 tablespoon butter

For the avgolemono

1 lemon juiced
2 eggs room temperature

US Customary - Metric

Instructions

Place all the ingredients for the meatballs in a bowl along with 2 tablespoons of water and knead well.
Form small balls about 23-25 pieces.
Add the flour on a plate and roll the balls, so that they are well covered. Shake each meatball gently between your hands to remove the excess.
In a deep saucepan, melt the butter over medium heat and sauté the carrot, potato, and rice for a few minutes until the onion is fragrant and soft.
Add the stock, sea salt, and pepper, and simmer for about 6-8 minutes.
Add the floured meatballs a few at a time. Cook over medium heat for about 20-25 minutes.
Avoid stirring; lightly shake the pot instead.
In a bowl, beat the eggs with a wire whisk until fluffy. Gradually add the lemon juice and mix until well combined. Using a small ladle, carefully pour some broth into the eggs while stirring continuously.
When the avgolemono gets very warm, pour it into the food and shake the pot, do not stir.
Serve immediately with feta and crusty bread.

Notes

Ingredient Notes

Meat: Ground beef is traditional, but a mix of beef and pork makes softer, juicier meatballs.
Rice: Use medium-grain rice (like Carolina). It binds the meatballs and absorbs broth. Avoid long-grain.
Eggs & Lemon: Fresh eggs and lemon juice are essential for a silky, tangy avgolemono. Bottled juice will dull the flavor.
Broth: Homemade chicken or beef broth gives depth, but water with bouillon is an acceptable shortcut.

Pressure Cooker (Instant Pot) Method

Shape meatballs as usual, then place gently into broth.
Cook on High Pressure for 10 minutes with a 5–10 minute natural release.
Whisk the avgolemono separately after cooking. Temper with hot broth and stir back in on “Sauté” (low). Never pressure cook the egg-lemon sauce.

Slow Cooker Method

Chill meatballs for 30 minutes before cooking so they hold together.
Combine broth, onion, carrot, seasonings, and meatballs.
Cook on Low for 6–7 hours or High for 3–4 hours.
Prepare avgolemono on the stovetop and stir it in just before serving.

Make-Ahead & Meal Prep

Shape Ahead: Form meatballs up to 1 day in advance and refrigerate until cooking.
Cook Ahead: Simmer meatballs and broth, then refrigerate for up to 2 days. Add avgolemono fresh when serving.
Freezing: Freeze uncooked meatballs and broth separately. Thaw overnight, cook, then finish with avgolemono.
Meal Prep Tip: Store in portions without avgolemono. Make the sauce in small, fresh batches when ready to eat.

Pro Tip: Whether cooking on the stove, pressure cooker, or slow cooker, avoid stirring the meatballs too much — gentle handling keeps them intact.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition