Our Youvarlakia Meatball Avgolemono soup is the ultimate comfort food. Tender beef and rice meatballs are simmered in a light broth, then finished with a silky avgolemono made from eggs and lemon. The result is a creamy, tangy, nourishing soup that Greeks love in the colder months. Just like our hearty fasolada or chicken avgolemono soup, this dish is a cozy staple you’ll want to make again and again.
If you love this Youvarlakia Avgolemono Soup, you will also love Hearty Meatball Soup, Chicken Stew With Lemony Beans, or Red Bean Soup With Greens!
Why you will love Youvarlakia Avgolemono Soup
Ingredient notes
- Meat: Ground beef is traditional, but combining half beef and half pork results in a softer, juicier meatball.
- Rice: Medium-grain rice is best; it helps bind the meatballs while absorbing broth.
- Eggs & Lemon: Whisked into the broth at the end — they create the creamy avgolemono sauce.
- Potato & carrot:This particular combination and addition belongs to the Asia minor version of youvarlakia.
Step by step
Step 1: 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 and the rice turns translucent.
Step 2: Add the stock, sea salt, and pepper, and simmer for about 6-8 minutes.
Step 3: Place all the ingredients for the meatballs in a bowl along with two tablespoons of water and knead well. Form the meatballs, approximately 12-15 pieces. Add the flour to a plate and roll the balls so that they are well covered. Shake each meatball gently between your hands to remove the excess.
Step 4: Add the floured meatballs in the broth a few at a time. Cook over medium heat for about 20-25 minutes. Avoid stirring; lightly shake the pot instead.
Step 5: 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 hot broth into the eggs while stirring continuously.
Step 6: 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.
Pro tips
- Rice choice: Medium-grain or Carolina rice works best; avoid basmati or long-grain, which don’t absorb broth the same way.
- Bind the meatballs: Don’t overmix the meat, just enough to hold together.
- Avgolemono success: Temper the eggs slowly with hot broth to avoid curdling. Whisk constantly until smooth.
- Broth base: Homemade chicken or beef stock adds depth, but water with a bouillon cube also works in a pinch.
Pressure Cooker (Instant Pot) Youvarlakia
- Meatballs: Saute the onion and rice, skip the potato and carrot. Shape the meatballs as usual, then place them gently in the pot with the broth and veggies.
- Cooking: Cook on High Pressure for 10 minutes, then allow a 5–10 minute natural release. This method keeps the meatballs tender and prevents them from falling apart.
- Avgolemono: Always prepare and whisk in the egg-lemon sauce after pressure cooking. Remove a ladle of hot broth, temper the eggs and lemon juice, then stir back into the soup when the cooking is finished.
Slow Cooker Youvarlakia
- Meatballs: Form them gently and refrigerate for 30 minutes before adding to the pot; this helps them hold together.
- Cooking: Place meatballs, rice, broth, onion, carrot, and seasonings in the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours.
- Avgolemono: As with pressure cooking, make the egg-lemon sauce on the stovetop. Once the slow cooker finishes, temper the eggs with some broth and stir them into the hot soup just before serving.
Make-Ahead & Meal Prep Notes
- Meatballs: You can shape the meatballs up to 1 day ahead. Keep them covered in the fridge until you’re ready to cook.
- Broth & Meatballs (without avgolemono): Cook the meatballs in broth and refrigerate for up to 2 days. When ready to serve, gently reheat and then prepare the egg-lemon sauce fresh. This keeps the sauce silky and prevents curdling.
- Freezing: For more extended storage, freeze the uncooked meatballs and broth separately. Thaw overnight in the fridge, simmer the meatballs, then finish with avgolemono right before serving.
- Meal Prep Tip: For weekday portions, divide the cooked meatballs and broth into containers without the egg-lemon sauce. Make the sauce in small batches as needed; it only takes a few minutes.
Storage and reheating
- Refrigerator: Keeps well for up to 3 days in an airtight container.
- Reheating: Warm gently over low heat, stirring carefully so the avgolemono doesn’t split. If it thickens too much, add a splash of hot water or broth.
- Freezer: Not ideal, as the egg-lemon sauce may separate when thawed. If you want to freeze, freeze the meatballs and broth only, then add avgolemono fresh when serving.
Serving suggestions
- Serve with marinated olives with feta, and rustic olive oil bread for a classic Greek table.
- Make croutons with crusty peasant bread or toasted pita bread to soak up the creamy broth.
- Pair the soup with a simple green salad or Greek boiled greens dressed in olive oil and lemon dressing.
FAQ
Yes, ground turkey or chicken makes a lighter version, though beef gives a deeper flavor.
Whisking continuously while tempering prevents curdling. If it does happen, don’t worry – it will still taste delicious!
Traditionally yes, but it’s enjoyed year-round in Greece as a comfort food.
Youvarlakia-Meatball Avgolemono Soup
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
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
- 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.
- 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.
- 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.
- 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.
Nutrition
