greek meatballs soup recipe youvarlakia avgolemono

Greek meatballs soup recipe (Youvarlakia avgolemono)

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Greek meatballs soup recipe (Youvarlakia avgolemono)

5 from 1 vote
Recipe by Me To Mati #passionfood Course: Main, Appetizers, SoupsCuisine: GreekDifficulty: Medium


Prep time


Cooking time



A hearty and delicious tangy lemon sauce meatball winter soup. A guaranteed winner with everyone.


  • Soup ingredients
  • lamb shanks (2 pieces)

  • 1 onion (halved)

  • 1 teaspoon chilli (finely chopped)

  • 3 carrots (finely chopped)

  • 1 sweet potato (cubed chopped)

  • 1 leek (finely chopped)

  • spring onion (bunch – finely chopped)

  • spinach (bunch – finely chopped)

  • 1 red pepper (finely chopped)

  • Meatball Ingredients
  • 600 grams beef mince

  • parsley (1 cup – finely chopped)

  • onion (1 cup – finely chopped)

  • 4 garlic fresh cloves (finely chopped)

  • 1 teaspoon salt (to taste)

  • 1 cup rice (medium grain)

  • Egg & lemon sauce (Avgolemono)
  • 2 eggs (whites & yolks separated)

  • salt (to taste)

  • 3 tablespoons water

  • 3 lemons (juice only)


  • Wash and chop all vegetables and herbs, setting aside.
  • Rinse lamb shanks, removing any blood.
  • Add lamb shanks to a large pot filled with water and cover pot, bringing to boil.
  • Discard boiled water and add fresh water to the large pot, adding 1 onion (halved) covering the pot, bring to simmer point.
  • Add chilli and celery, stirring ingredients thoroughly and covering the pot, bringing to boil.
  • Uncover the pot and add carrots, sweet potato, leek, spring onion, spinach and red pepper.
  • Stir ingredients thoroughly and cover the pot, bringing to boil.
  • Prepare meatballs by combining parsley, onion, garlic, salt and rice to beef mince. meatball soup recipe soup recipes youvarlakia avgolemono
  • Mix though meatball ingredients, combining mixture and roll into a medium size ball shape.
  • Gently add meatballs into soup, allow to cook through for approximately 20 minutes. greek soups recipes
  • Remove 1 cup of soup liquid setting aside.
  • Separate egg whites and yolks.
  • Beat egg whites thoroughly, adding 1 teaspoon salt and 3 tablespoons water.
  • Add egg yolks and half of the lemon juice squeezed continuing the mixing process.
  • Slowly introduce half of the pot liquid and the rest of the lemon juice whilst continuing the mixing process.
  • Stop the mixing process and slowly add pot liquid to the lemon sauce mixture, stirring the mixture.
  • Slowly add the mixture into the pot, continuously stirring through as to combine all ingredients.

Recipe Video


  • Served with additional lemon wedges.

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