Youvarlakia (Greek Rice Meatball Soup with Avgolemono)
Tender beef and rice meatballs simmered in a light broth with carrots, then finished with creamy egg-lemon avgolemono. Pure Greek comfort in a bowl that kids slurp up.
Ingredients
- 1 lb 93% lean ground beef
- 1/2 cup Long-grain white rice, uncooked
- 1 Onion, grated
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh dill, chopped
- 3 Eggs, divided
- 1 tbsp Extra-virgin olive oil
- 8 cups Low-sodium chicken broth
- 2 Carrots, diced
- 1 stalk Celery, diced
- 2 Lemons, juiced
- 1 tbsp Cornstarch
Directions
- Mix the beef, rice, onion, parsley, dill, 1 egg, 1 tsp salt and pepper. Roll into 1-inch meatballs.
- Bring the broth, olive oil, carrots and celery to a boil in a large pot. Gently drop in the meatballs, cover and simmer 35 to 40 minutes until the rice in the meatballs is tender.
- Whisk the remaining 2 eggs with the lemon juice and cornstarch until frothy. Slowly whisk in 2 ladles of hot broth.
- Turn off the heat, pour the egg-lemon mixture into the pot and stir gently until the soup turns creamy. Do not boil. Season and serve with extra dill.
Calorie breakdown
Beef 113 · rice 57 · eggs 35 · olive oil 20 · broth 13 · onion 8 · carrots 8 · cornstarch 5 · lemon 4 · herbs 2 · celery 1
💡 Lighter tip: Wet your hands while rolling the meatballs so the mixture doesn't stick and they stay round.
Helpful for this recipe
Dutch ovenShop on Amazon →Cookie scoop for meatballsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →