Youvarlakia, also spelled giouvarlakia, is a Greek meatball soup. The lemony broth is hearty and comforting, and the juicy beef meatballs are packed with incredible herbaceous flavor. If you love Greek avgolemono soup then you’ll love this gluten-free meatball soup recipe too.

overhead photo of two bowls of Youvarlakia Greek Meatball Soup surrounded by lemon wedges, small bowls of salt and pepper, and a slice of crusty bread.
Photo Credits: Elana Lepkowski

Youvarlakia is Greece’s traditional meatball soup. It is both bright and light while also feeling hearty and comforting.

I must confess—I eat this Greek meatball soup all year round. I know soups and stews are typically enjoyed in winter, but I could eat half a pot of this soup in one sitting regardless of the weather. During the summer, I enjoy it at room temperature with a squeeze of fresh lemon juice. During the colder months, I have it steaming hot.

To make this meatball soup recipe, meatballs dotted with rice simmer in water then are finished with avgolemono (avgo (egg) and lemono (lemon)). The method is used in many Greek recipes, most famously the eponymous Avgolemono Greek Lemon Chicken Soup. In this case, the mixture thickens the soup, with the eggs adding a cloud-like fluffiness and the lemon adding a great tanginess. 

Table of Contents
  1. Ingredients for Youvarlakia (Giouvarlakia)
  2. How to Make Greek Meatball Soup 
  3. A Note About Rice 
  4. What to Serve with Youvarlakia
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  6. Youvarlakia (Greek Meatball Soup) Recipe
ingredients for Youvarlakia Greek Meatball Soup including ground beef, arborio rice, onion, eggs, parsley, salt, pepper, olive oil, and lemons.


Ingredients for Youvarlakia (Giouvarlakia)

This soup is budget-friendly, consists of very few ingredients, and comes together with only a few simple steps. Here’s what you need: 

  • Olive oil: You cannot make a Greek soup without extra virgin olive oil. It enhances flavor and richness. Use the best quality you can find.
  • Ground beef: I like to use lean beef, as it won’t release as much fat into your broth. You could substitute for half beef and half pork. 
  • Onion: White or yellow onion is best. 
  • Herbs: Freshly chopped parsley and mint add freshness and brightness and infuse the meatballs with flavor.
  • Eggs: Eggs are the binding agent in this recipe, both in the meatball mixture and the broth. 
  • Salt and pepper: Enhances the flavor of both the broth and the meatball mixture. 
  • Rice: Small or medium grain rice, such as Arborio rice, remains plump and creamy when cooked. It’s commonly used to make risotto and is the best choice for this recipe. All rice contains starches called amylose and amylopectin. Long-grain rice has amylose, which does not break down in the cooking process. On the other hand, most short and medium-grain rice have amylopectin, which creates a creaminess and gelatine-like texture when cooked—the ideal rice for this soup.
  • Lemon: Lemons give the soup tanginess and a vibrant taste. You can squeeze additional lemon juice just before serving. Whatever you do, do not reduce the lemon to less than two. Fresh lemon is key!
close up of Youvarlakia Greek Meatball Soup in a bowl.


How to Make Greek Meatball Soup 

When I started making avgolemono my husband would cheekily let off a little laugh and start making kissing noises while pouring the lemon egg mixture into the soup, and he would say, ”So your eggs won’t curdle!” I soon learned of an old wives tale that says making kissing noises while whisking eggs, will create a perfect soup with no curdling. A little bit of quirky Greek cultural flair never hurts in the kitchen! 

  • Start the meatball mixture. In a large bowl, combine 1 pound of ground beef, 1 cup of uncooked rice, 1 grated onion, 1 egg, 1/4 cup of olive oil, and 1/2 cup each of parsley and mint. Season with 1 1/2 teaspoons of salt and 1 teaspoon of black pepper. ingredients for the meatballs in a bowl before being mixed together.
  • Make the broth. Place 2 quarts of water, two tablespoons of olive oil, and one teaspoon of salt in a large pot. Bring to a boil, then reduce the heat to allow the water to simmer while you roll the meatballs.
  • Form the meatballs. Mix the meatball mixture well, then roll approximately 40 small meatballs with your palms (they should each be a little smaller than a golf ball).uncooked meatballs on a sheet of parchment.
  • Cook the meatballs. Carefully transfer the meatballs to the simmering water (if your pot is very wide, you may need to push them aside with a spoon as you go to make room). Allow them to simmer until they are cooked through, about 30 minutes. 
  • Make the Avgolemono. While the meatballs cook, separate 2 eggs, placing the whites in a medium bowl and the yolks in a small bowl. Whisk the whites until they are thick and fluffy but not too stiff. Juice two lemons into the bowl with the egg whites, then add the yolks and whisk until fully incorporated. It will look very thick and yellow, whisk vigorously to incorporate fully.The avgolemono for the Youvarlakia Greek Meatball Soup in a mixing bowl.
  • Temper the eggs. When the meatballs have cooked through, take one large ladle of broth from the pot of meatballs and slowly drizzle the liquid into the egg and lemon mixture while whisking continuously. Repeat with a second ladleful of broth. Pour the egg and lemon mixture into the soup, while stirring. At this point, it should be foamy, still watery, and light yellow in color. Turn the burner off, cover the pot with a lid, and let the soup sit for about 10 minutes to thicken. The avgolemono for the Youvarlakia Greek Meatball Soup being stirred in a pot as it cooks.
  • Serve. Divide the soup among bowls and finish with freshly cracked black pepper. Serve with lemon wedges and, optionally, bread on the side.
Youvarlakia Greek Meatball Soup in a bowl surrounded by a small bowl of lemon wedges, a plate of sliced bread and a pot of the soup.


A Note About Rice 

The uncooked rice in this Youvarlakia recipe behaves just like breadcrumbs, absorbing the cooking liquid and releasing it back into the meatball to keep it tender and juicy. The rice also soaks in a lot of flavor, making these meatballs extra delicious! 

While adding uncooked rice to meatballs may seem unusual to some, the use of grains in meatballs is quite common in Greek and Eastern Mediterranean recipes, from basmati rice in Persian Koofteh to bulgur in Turkish Içli Köfte or Middle Eastern kibbeh

To make the meatballs in Youvarlakia, use small or medium-grain white rice like arborio or carnaroli, which cooks in unison with the meatballs to be perfectly tender yet toothsome. Avoid long-grain, like basmati or precooked, or instant rice as it will become mushy. I don’t recommend brown rice as it takes far longer to cook and will result in overcooked meatballs.

Overhead photo of Youvarlakia Greek Meatball Soup in a bowl surrounded by a small bowl of lemon wedges, bowls of salt and pepper, and a piece of crusty bread.


What to Serve with Youvarlakia

This Greek meatball soup recipe is filling enough on its own—with the rice, meat, and egg it’s really a whole meal in one.

Crusty bread or pita are common pairings. If you’d like a starter, serve with a fresh crunchy salad, like traditional Greek salad. A glass of ouzo is also a welcome indulgence, as is Greek orange honey cake or Loukoumades for dessert.

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4.77 from 13 votes

Youvarlakia (Greek Meatball Soup)

photograph of author Ruth Bardis.Ruth Bardis
Overhead photo of Youvarlakia Greek Meatball Soup in a bowl surrounded by a small bowl of lemon wedges, bowls of salt and pepper, and a piece of crusty bread.
Youvarlakia, also spelled giouvarlakia, is a Greek meatball and rice soup with a tangy, lemony broth. An egg and lemon emulsion called avgolemono imparts an irresistible velvety quality and deliciously bright flavor to complement the rich, herbaceous meatballs. This hearty and comforting soup is a sure-fire hit with the whole family!
Prep – 20 minutes
Cook – 40 minutes
Total – 1 hour
Cuisine:
Greek
Serves – 6
Course:
Main Course, Soup

Ingredients
  

For the Broth

For the Meatballs

  • 1 pound ground beef (preferably 80/20)
  • 1 cup Arborio rice ,uncooked
  • 1 large onion, grated
  • 1 egg
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup finely chopped mint
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup extra virgin olive oil

For the Avgolemono

  • 2 eggs
  • 2 large lemons, juiced

To Serve

  • Freshly ground black pepper
  • Lemon wedges
  • Crusty bread or pita bread (optional)

Instructions
 

  • Make the broth. Into a large soup pot or Dutch oven, add the water, two tablespoons of olive oil, and one teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low to allow the water to simmer while you roll the meatballs.
  • Make the meatballs. In a large bowl, combine the beef, rice, onion, egg, parsley, mint, salt, pepper, and olive oil. Mix the ingredients well, then roll approximately 40 small meatballs with your palms (they should each be a little smaller than a golf ball).
  • Cook the meatballs. Carefully transfer the meatballs to the simmering water, you may need to push the meatballs aside with a spoon as you go to make room. Adjust the heat to maintain a simmer. Cook until the meatballs are cooked through, about 30 minutes.
  • Make the Avgolemono. While the meatballs cook, separate the eggs, placing the whites in a medium bowl and the yolks in a small bowl. Whisk the whites until they are thick and fluffy but not too stiff. Add the yolks and lemon juice to the egg whites and whisk until fully incorporated. It will look very thick and yellow, whisk vigorously to fully incorporate.
  • Temper the eggs. When the meatballs have cooked through, take one large ladle of broth from the pot of meatballs and slowly drizzle the liquid into the egg and lemon mixture while whisking continuously. Repeat with a second ladleful of broth. Pour the egg and lemon mixture into the soup, while stirring. At this point, it should be foamy, still watery, and light yellow in color. Turn the burner off, cover the pot with a lid and let the soup sit for about 10 minutes to thicken.
  • Serve. Divide the soup among bowls and finish with freshly cracked black pepper. Serve with lemon wedges and, optionally, bread on the side.

Notes

  • This soup is at its best immediately after it’s cooked, as it loses some of its fluffiness once it’s reheated. You can store the leftovers, covered in the refrigerator, for up to 3 days and reheat over the stovetop. Just keep in mind your leftovers won’t have the luxurious fluffy texture of the first serving. 
  • Be sure to use small or medium-grain white rice like arborio or carnaroli, which cooks in unison with the meatballs to be perfectly tender yet toothsome. Avoid long-grain, like basmati, or precooked, or instant rice as it will become mushy. I don’t recommend brown rice as it takes far longer to cook and will result in overcooked meatballs.
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Nutrition

Calories: 486.7kcalCarbohydrates: 32.7gProtein: 18.8gFat: 31.3gSaturated Fat: 8.5gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 17.5gTrans Fat: 0.9gCholesterol: 135.5mgSodium: 1072.7mgPotassium: 390.1mgFiber: 2.8gSugar: 1.8gVitamin A: 709.4IUVitamin C: 28.3mgCalcium: 68.2mgIron: 4.1mg
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Ruth Bardis is an international award-winning cookbook author, food stylist, publisher, and photographer passionate about all thing’s Greek food.  She was born in Australia to Greek parents. Her strong ethnic heritage and love of nourishing food facilitated her switch from fashion designing to cooking, photography, and writing. 
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4.77 from 13 votes (9 ratings without comment)

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Comments

  1. Tiya says:

    hello!
    i haven’t made the dish yet,but what can i use instead of arborio rice?

    1. Devin Fuller says:

      Hi Tiya, Devin here from the Mediterranean Dish team. Any small or medium-grain white rice works here, like carnaroli if you can’t find arborio. If you don’t like rice, I suppose you could try an untraditional substitute like breadcrumbs, though it’s not something we’ve tested.

  2. Mark says:

    5 stars
    Amazing dish!! Came out perfect and delicious! Some of these comments are fascinating to me. Like who stumbles across a meatball recipe expecting it to be easy? In whose world is Giouvarlakia not a Greek dish? People are weird…

    Definitely recommend!!!

  3. Dakota says:

    2 stars
    I tried this and the meatballs were pretty loose and it tasted like water. Did I do something wrong?

    1. TMD Team says:

      Hi, Dakota! I’m sorry this wasn’t your favorite. Without being in your kitchen it’s difficult to tell exactly what went wrong. Loose meatballs, might just mean you didn’t form and press them together tight enough. The soup shouldn’t taste like water, the meat, herbs, lemon, egg and seasonings all flavor the broth. Is it possible you forgot an ingredient or didn’t stir in the avgolemono?

  4. Ellie says:

    Absolutely unbelievable! I had a craving for this and am glad I found this recipie. I substituted impossible meat for the ground beef (I’m a vegetarian) and it came out amazing! All I needed was a little bread crumb for the meatball mix since they were a little softer.

    1. TMD Team says:

      Thanks, Ellie!

  5. Laura Roberts says:

    5 stars
    Omg I just made this is so so so good love it.

    1. TMD Team says:

      Yay! Thanks, Laura!

  6. Elias Marinos says:

    5 stars
    Excellent! Even better than my Greek parents rendition

  7. Rowen says:

    It’s become so easy to tell when a recipe is not a “Suzy recipe” due to its work intensiveness. This sounds delicious but clearly a bit of a time-consuming project.

    1. Maria says:

      It’s a traditional soup in my culture. It clearly says it’s a Greek recipe! My culture has the best meals, of course they’re more time consuming, it’s not Kraft Mac and cheese

  8. Victoria says:

    Yuvarlak means Round in Turkish! If you want to present a dish as Greek, at least don’t use a Turkish name!

    1. Victoria says:

      Wow! What an ignorant comment. Shame on you. Youvarlakia is Greek🇬🇷🇬🇷 Opa!!

    2. Kyriaki says:

      Nationalistic sentiments about food and culture are such weird takes, especially around Baltic/Middle Eastern states given the hundreds of centuries of migration and occupation among them. Cross-cultural similarities should not be a surprise. Ethnic Greeks like my family were indigenous to what eventually became Turkey and lived there for hundreds of centuries.