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Greek Meatball Soup in egg-lemon sauce

Updated: Oct 9, 2021

Greek meatball soup (in Greek "Yuvarlakia") is a traditional wintery recipe. This soup is a very comforting, nourishing and delicious family meal with beef mince, rice, egg and lemon.

The secret of this soup is the egg-lemon sauce, which acts as a thickening agent and gives to the soup a unique texture and flavor.



Servings: 5-6

Cooking time: 60 minutes


For meatballs

500gr beef mince

60 gr. rice

1 big onion

1 egg

1/4 bunch parsley, minced or chopped

salt (1 sharp tbsp.)


For soup

120 gr. rice

olive oil

1 vegetable cube

1 1/2 lt. water



For egg-lemon sauce

1 egg

lemon juice from 2 lemons

To serve


feta cheese


fresh ground pepper


For meatball soup

  • In a blender add onion and parsley and beat very well.

  • Transfer minced onion and parsley in a big bowl and add beef mince, 60 gr. rice, egg, salt, pepper and mix very well.

  • In a pot put water and let boil. At the same time prepare 15-20 meatballs.

  • When water boils, add meatballs.

  • Shimmer over low to medium heat for 45 minutes.

  • Then add olive oil, 120 gr. rice, vegetable cube, some salt and pepper and continue shimmering for about 10 to 15 minutes.

  • Set aside for 10 minutes.

For egg-lemon sauce

  • In a bowl or in a blender add egg and lemon juice and beat very well.

  • Gradually add to the blender 2 ladles of the stock, where meatballs cooked and whisk constantly. (This helps to bring the egg-lemon sauce in the same temperature with the soup, so that the egg won't be visible in your soup)

  • Transfer sauce to the pot and stir lightly for 30 seconds.

  • Shimmer soup in a low to medium temperature for about 2 minutes.

Enjoy your delicious and comforting, greek meatballs soup!!!

Did you make this recipe?? Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings


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