Youvarlakia Avgolemono Recipe: Greek Meatball Soup

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. If you love the comfort of Greek cooking, explore Greek beef stew (stifado) for another soulful one-pot recipe, or try chocolate dipped oranges for a sweet finish to your meal. For something equally warming but with a new-world twist, our Three Bean Chili hits the spot, and Fish in a Packet is a perfect lighter alternative for weeknights. Pour a glass of Gratsi Rosé to round it all out.

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

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.

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

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

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

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

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

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.