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Youvarlakia Avgolemono (Greek Meatball Soup with Egg-Lemon Sauce)

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Youvarlakia Avgolemono (Greek Meatball Soup with Egg-Lemon Sauce)
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ALEXANDRA'S KITCHEN

Youvarlakia Avgolemono (Greek Meatball Soup with Egg-Lemon Sauce)

Great-grandmother's delicious meatball soup.

By Alexandras Home

 |  

@home.alexandras

October 28, 2025

Youvarlakia Avgolemono (Greek Meatball Soup with Egg-Lemon Sauce)

By Alexandras Home

Ingredients

  • 1/3

    lb ground beef (600 g), double ground

  • 1, 1/2

    onions, blended but not completely pureed

  • 1/2

    cup short-grain rice (135 g), well rinsed

  • 2

    tbsp chopped parsley leaves (30 ml)

  • 2

    tbsp finely chopped dill (30 ml)

  • 3

    tbsp extra virgin olive oil (45 ml)

  • 1

    egg white, blended

  • Salt and pepper

  • For coating the meatballs:

  • 1

    bunch dill, finely chopped

  • For the soup:

  • 1/4

    cup extra virgin olive oil (60 ml)

  • 8

    cups boiling water (2 liters)

  • 2

    tbsp goat butter (30 g)

  • Salt & pepper

  • For the egg-lemon sauce:

  • 2

    whole eggs + yolk of the 3rd egg

  • 2

    tbsp corn flour (cornstarch) (15 g)

  • Juice of 2 lemons + 2 tbsp water (30 ml)

Instructions

SHOP GRATSI white

TOTAL TIME

1,5 hour

4-6 servings

SHOP GRATSI white

When my mother used to make my great-grandmother Margi’s delicious meatball soup, she would tell us how she spoke about her beautiful house in Smyrna — the garden, the neighborhood, her friends and neighbors, and how much she missed her home there.

A top-down view of raw ingredients on wooden boards: ground beef, white rice, a yellow onion, a red onion, fresh parsley, fresh dill, a glass of white wine, a bowl of olive oil, and a salt container. A woman with long curly hair, wearing a black top and white apron, stands in a kitchen and prepares fresh herbs on a wooden cutting board. A box labeled “GRATI” and a bowl are nearby.

STEP 1

In a bowl, mix the ground beef, blended onion, rinsed rice, parsley, dill, olive oil, egg white, salt, and pepper. Refrigerate for 15 minutes.

A large bowl filled with a mixture of raw ground meat, herbs, and finely chopped onions, ready for cooking or further preparation. A bowl containing raw ground meat, finely chopped onions, herbs, and seasoning, ready to be mixed for cooking.

STEP 2

Shape into round meatballs, about the size of a large walnut. Place the chopped dill in a tray and roll the meatballs in it so they get lightly coated.

A glass dish and a small white bowl hold chopped fresh herbs, likely dill, on a wooden cutting board. A small glass container of olive oil is visible in the corner. A glass dish filled with twenty-four herb-coated balls, arranged in a neat grid pattern on a wooden surface. The balls are covered in chopped fresh green herbs.

STEP 3

In a pot, heat the olive oil and lightly sauté the meatballs, shaking the pot gently so they brown on all sides.

A metal pan filled with uncooked green herb and meat mixture rolled into balls, arranged evenly across the surface, ready to be cooked.

STEP 4

Slowly add the boiling water using a large scoop, pouring it down the sides (not directly over the meatballs). Simmer gently for 25 minutes.

A close-up of a pot of soup with herbs and small bits floating on the surface, being stirred with a wooden spoon. Steam rises from the pot, and another pot is visible in the background. A hand with red nail polish sprinkles salt into a pot of boiling soup with herbs floating on the surface.

STEP 5

For the avgolemono sauce, dissolve the cornstarch in the lemon juice and water. Beat the eggs and add the lemon mixture.

A woman with dark curly hair, wearing a black top and light apron, cuts a lemon on a wooden cutting board in a bright kitchen with shelves of jars and plants in the background. A white whisk is beating several raw eggs in a white bowl on a wooden surface.

STEP 6

Gradually whisk in 4 large scoops of the hot broth, one at a time, to temper the eggs.

STEP 7

Slowly pour the egg-lemon mixture back into the pot, shaking it gently for about 30 seconds, then turn off the heat.

A hand stirs a creamy mixture in a glass bowl with a spoon. Behind it, a ceramic bowl contains a whisk and more batter, all placed on a wooden surface. Meatballs simmer in a thick, creamy white sauce inside a large metal pot on a stovetop. The sauce appears smooth, with visible herbs in the meatballs.

STEP 8

Add the goat butter, shake gently, and let it melt into the broth.

Serve it with a glass of Gratsi White — its crisp, balanced flavor pairs perfectly with the lemony warmth of this Greek classic.

A ladle pours creamy white soup with herbs and meatballs into a white bowl with a blue rim; a pot of the same soup and a glass of light-colored beverage sit nearby on a wooden surface. A white plate with five spinach dumplings in a creamy white sauce, garnished with chopped parsley. Nearby is a glass of light-colored drink and a pot of more dumplings in sauce, with a ladle inside.

The market

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Red Wine

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A person pours Gratsi White Wine, a zero sugar, low-sulfite boxed wine, from a large Gratsi box into a clear Gratsi-branded glass on a wooden block.

White Wine

$39

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Rosé Wine

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