A beautiful egg and lemon tasting dish.


  • 500g lean minced beef

  • ¼ of a cup long-grain rice (not boiled)

  • ½ cup parsley, finely chopped

  • 1 medium sized onion, finely chopped

  • 1 egg

  • 2 tbsps olive oil

  • 1 tbsps fresh dill, finely chopped (optional)

  • 1 tsp salt

  • A pinch of coriander

  • Freshly ground pepper

  • 1 tomato chopped

  • 1 clove garlic minced

  • 2 cups water

  • 2 cups chicken stock (see my pages for chicken stock?


  • 6 eggs

  • Juice of 4 lemons


  • 1.

    To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth.

  • 2.

    Roll the balls tightly into 40 mm size balls 500 grams of meat make round 20 balls.

  • 3.

    Pour into a large pot 2 cups of water and 2 cups of chicken stock, bring to the boil.

  • 4.

    Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes.

  • 5.

    (The liquid should be enough to cover the meatballs, so add some more warm water if needed)

  • 6.

    To prepare the egg lemon sauce for the Greek meatball soup, separate the whites and place in separate bowl, then whisk egg whites until stiff peaks.

  • 7.

    Add the lemon juice, some cracked pepper and egg yolks then whisk again.

  • 8.

    Remove meat balls from liquid and set aside.

  • 9.

    Add into the bowl of egg mix a ladle of hot soup at a time and whisk quickly until you get a thick sauce. This actually cooks the egg and lemon sauce.

  • 10.

    Add the meatballs back to an empty pot and add egg and lemon soup mix, cook very slowly for a couple of minutes only, or you will curdle the mix. Do Not Boil

  • 11.

    To serve, Place the meatballs in a serving bowl and pour the sauce over top to cover only.

  • 12.

    Serve this warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 391kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 29g
  • Carbohydrate 35g
  • Sugar 3g
  • Sodium 652mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This is an extremely nice tasting dish and a favourite with the Greeks.

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