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January 24, 2013

YOUVARLAKIA SOUP (Meatball-egg/lemon soup)

Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)

       As we are in the heart of the winter I thought I'd share with you a delicious hearty Greek soup called Youvarlakia. It is one of the most favourite soups of the season and very easy to make.


       In Greece we love soups and stews especially when they are accompanied by a warm crusty bread for dipping in the sauce. 

       Avgolemono (av-go-LE-mo-no), a creamy egg-lemon sauce, is a staple of Greek cooking that we often add to our soups and not only. You could cook the soup without it - it would still taste good!


  • 1 lb. ground beef
  • 1/3 cup long grain rice, uncooked for the ground meat
  • 1/3 cup long grain rice (or more depends how thick or watery you prefer your soup)
  • 1 onion,minced
  • 1 clove garlic, minced fine
  • 2 tbsp. finely chopped fresh parsley, or 1 1/2 tsp. dried
  • 1 tsp. dried mint and rubbed between fingers into powder
  • Salt and pepper to taste
  • 1 large egg
  • 2-3 cups chicken stock or broth (if desired)

For the sauce:
  • 2 large eggs (at room temperature)
  • Juice of two or three large lemons, strained


In a large bowl combine ground beef, rice, onion, garlic, parsley, mint, 1 egg, just a little olive oil, salt, and pepper in a bowl. 


Knead for a few minutes, then shape into walnut-sized meatballs and set aside. 


  In a soup pot, bring the water (or you can use stock for added flavor) to boil and then carefully add the meatballs. Don't forget to add a little salt and olive oil to the water. 


 Simmer semi-covered over low heat for 15 minutes and then add the rest of the rice to the water. If you would rather not add any rice then let it cook for about 25-30 minutes or according to taste.  Add more water/broth as you would like.
In the meantime prepare your avgolemono sauce:

 Using a whisk, (I find that a simple fork does an excellent job) in a medium bowl, beat firstly the 2 eggwhites alone until frothy. Then add and beat the egg yolkes.

Slowly whisk in the lemon juice while beating all the while. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs beating steadily, until nearly all the hot liquid has been added

     Remove the soup pot from heat and add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens (3 minutes perhaps) and is heated through. Be careful not to allow the sauce to boil or the eggs will curdle.

ENJOY! A rich soup that will fill and warm you up!
Don't forget to serve feta cheese and crusty bread alongside.

First and last photos are courtesy of Google images.

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  1. It looks delicious!!! Thank you for the step by step photos!

    1. You're welcome! When are you cooking it and inviting us over to try it?

  2. MMMmmmmm, I would love this! Especially with crusty bread! ;-)

    1. You should try cooking it! It's really easy!

  3. Hello there!
    My name is Morgan and I am currently a high school senior at a school in Littleton, Colorado, US. In my World Literature class we chose a country to study throughout the year and I decided on Greece! I came across your blog because it caught my eye and I love that you incorporate all different subjects about your life (mostly the recipes!).
    For this project I am trying to learn more about modern day Greece and the culture. With that being said I was wondering if I could ask you a couple questions via email. My email is

    Thanks for your help,
    Morgan D

    1. E-mail me your questions and I'll see what I can do! Check out the "About me" page!

  4. Oh, my, how yummy that looks!

    1. Tastes even better than it looks!

  5. This looks so yummy! And I've never heard of this recipe before.

    P.s I'm your newest follower from Malta (got to know you through blog-hop post, hope you can check my blog out too :)

    1. Thanks for following! I'm following you back!

  6. It is interesting learning about the food you eat in Greece. Thanks for becoming a Follower of my Blog. I am happy to follow back. Have a great weekend.
    Judy H-J's THoughts

  7. It does look delicious. We eat a Greek restaurant here, and the owners (family-run place) are all from Greece, so I love hearing her stories too when she stops by the table to visit.

    Visiting from the Love my Post hop. :)

  8. Hello Vicky! Since I used to live in Greece for many, many years, I learned how to prepare and cook all the Greek dishes, just like the Greek grandmothers, and γιουβαρλάκια με σάλτσα αυγολέμονο was one of them. Mmm. . . yummy!
    Thank you for bringing back some fond and delicious memories!

    1. I see you learned to write Greek, as well! Wow! It's not an easy language.

  9. Great step-by-stepe recipe. Absolutely fascinating, and totally new to me. I think I have discovered a new blog to follow. :)

    1. Thank you! I'm really glad you like it!

  10. I'm really glad you liked my post and thanks for following! I'll follow you right back!

  11. Mmm this looks really good! I found you from the Sunday Sync and am following via GFC. Can't wait to read more of your blog. Happy Sunday :)

    1. Thanks for following. I'll be right over!

  12. You had me at crusty bread! Ha! Vicky, that looks amazing. I always have a hard time getting my egg white to whip up like that. It's been so cold here. I think I will give it a try. Are the meatballs raw or fried when you put them in the broth? Uh, and the FETA! It all sounds like a dream :)

  13. No, the meatballs are raw. They get cooked in the boiling process. Try it and let me know how they turned out!

  14. Granted it's been years since this was posted, so you may not even see this... but thank you for posting this recipe. I made this dish in high school for a class and it was amazing. But I lost the recipe and never found it again. Yours is almost identical from what I remember of it, so i am so very very glad to see it again. I'm also glad to see your comment about serving with a crusty bread and feta, something most non-greeks wouldn't think of and would miss out on.