Avgolemono Meatball Soup

Cassie *


I found this Greek soup in a recipe book my Mom has, called "The Best Soups In the World". By Clifford A Wright

It is one delicious soup too...smells wonderful as it stews on the stove top.

It's relatively easy to make also, always a plus. Sometimes I serve it over rice, but by all means eat it just as is.

My photos.

★★★★★ 3 votes
15 Min
35 Min
Stove Top


1 lb
ground beef
1 medium
onion, finely chopped
1/4 c
cooked white rice
3 Tbsp
finely chopped fresh parsley
2 Tbsp
finely chopped fresh dill
2 Tbsp
extra virgin olive oil
1 tsp
1/2 tsp
fresh ground black pepper
flour for coating meatballs
5 c
beef broth
1/4 c
unsalted butter
green onions, chopped fine
2 large
1/4 c
fresh lemon juice


1In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper.
2Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter.
3As you finish making the meatballs, roll them on a platter filled with some flour until coated on all sides and set aside.
4In a pot, bring the broth, butter, and green onion to a boil over high heat.
5Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.
6When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly.
7Add a ladle full of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve.
8Add more salt and pepper to taste.

Serve over rice if desired.

About this Recipe

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Greek
Hashtag: #meatball