Youvaralakia Avgolemono (meatballs egg/lemon soup

Ann Hatzimangas


This is a soup made using the basic avgolemono sauce recipe with meatballs. The meatballs contain rice instead of breadcrumbs. In this recipe you get to use the whole egg, the egg white goes in the meatball, the yolk in the lemon sauce.

★★★★★ 2 votes
30 Min
1 Hr 10 Min
Stove Top


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1 kg
ground beef
red onions, finely chopped or shredded
1/2 c
white rice (carolina or glace if available)
egg whites beaten (save yolk for soup)
stock (chicken or veg)
juice of 2 lemons
1 sprig(s)
finely chopped parsley

How to Make Youvaralakia Avgolemono (meatballs egg/lemon soup


  • 1Boil the stock. Amount depends on how much soup you want to make, I fill a large saucepan about 3/4.
  • 2Mix the ground beef, onions, rice, beaten egg whites and chopped parsley. Add salt/pepper.
  • 3Shape into meatballs (I like walnut sized) and drop them into the broth. Bring back to the boil and simmer for about an hour.
  • 4When the meatballs are cooked, beat the egg yolks with about 3/4 of the lemon juice.(You can add more lemon at the end if you want) Take some broth from the pot and gradually add to yolks, beating all the time. You want to increase the temperature without turning it into an omelette!
  • 5Add the egg mix back into the pot with the meatballs. Do not stir, gently shake the pot from side to side. Do not let ir boil. The soup will thicken and it's ready.Taste it, maybe you want more lemon? Enjoy!

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About Youvaralakia Avgolemono (meatballs egg/lemon soup

Course/Dish: Beef, Other Soups
Main Ingredient: Beef
Regional Style: Greek
Other Tag: Quick & Easy
Hashtags: #lemon, #rice, #ground, #Egg

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