Greek Meatball Soup With Lemon, Rice, and Fresh Herbs

Greek meatball soup, often called youvarlakia avgolemono, pairs tender meatballs with rice and a bright lemon-and-egg broth. Versions vary by household, but this one keeps the meatballs gently simmered and finishes the broth with avgolemono for a comforting, lightly tangy meal.

Ingredients

1 pound (454 g) ground beef, preferably 85% lean
½ pound (227 g) ground pork
⅓ cup (60 g) uncooked short-grain rice, such as Arborio or ordinary medium-grain rice
1 small yellow onion, finely grated, about ¾ cup (110 g)
¼ cup (15 g) finely chopped fresh flat-leaf parsley, plus extra for serving
2 tablespoons (6 g) finely chopped fresh dill, plus extra for serving
1 large egg (about 50 g), for the meatballs
1 teaspoon (6 g) fine salt, divided
½ teaspoon (1 g) freshly ground black pepper
8 cups (1.9 L) low-sodium chicken broth
2 large eggs (about 100 g), for the avgolemono
⅓ cup (80 ml) fresh lemon juice, from about 2 lemons
1 tablespoon (15 ml) extra-virgin olive oil, optional, for a richer finish
Freshly ground black pepper, to taste

Instructions

Prepare the meatball mixture. In a large bowl, combine the ground beef, ground pork, uncooked rice, grated onion, parsley, dill, the meatball egg, ½ teaspoon (3 g) of the salt, and ½ teaspoon (1 g) black pepper. Mix gently with your hands or a fork just until evenly combined. Overworking the mixture can make the meatballs dense. Let it stand while you bring the broth to a simmer; this brief rest gives you time to shape the meatballs without leaving the mixture sitting out for long.
Shape the meatballs. With damp hands, roll the mixture into 30 to 32 small balls, about 1 inch (2.5 cm) across. Small, evenly sized meatballs cook at a similar rate and are easy to serve in a soup spoon. Set them on a clean plate or tray as you work. If the mixture feels sticky, dampen your hands again rather than adding extra flour or rice, which would change the texture.
Heat the broth. Pour the chicken broth into a large, heavy pot and bring it just to a gentle boil over medium-high heat, about 5 minutes. Stir in the remaining ½ teaspoon (3 g) salt, then reduce the heat so the broth is at a steady simmer rather than a rolling boil. A vigorous boil can break up the delicate meatballs before the rice inside them has cooked.
Simmer the meatballs. Lower the meatballs into the broth one at a time, spacing them around the pot. If needed, cook in two batches so they are not crowded. Return the broth to a gentle simmer, partially cover the pot, and cook for about 32 minutes, turning the meatballs carefully once or twice with a spoon. Check a larger meatball in the center with a food thermometer: ground beef and pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). The rice should also be tender. If the rice is still firm, continue simmering in 3-minute increments and check again.
Whisk the avgolemono. When the meatballs are cooked, turn the heat to low. In a medium bowl, whisk the two eggs until smooth, then gradually whisk in the lemon juice. While whisking continuously, slowly ladle about 1½ cups (355 ml) of hot broth into the egg mixture, a little at a time. This tempering step warms the eggs gradually, helping them blend into the soup instead of forming strands. Keep the remaining broth and meatballs in the pot.
Finish the soup gently. Slowly pour the tempered egg-and-lemon mixture into the pot while stirring the broth in a broad, gentle motion. Add the olive oil if using. Cook over low heat, stirring, for about 8 minutes, until the soup is hot and slightly thickened; do not let it boil. Egg dishes should reach 160°F (71°C) for the USDA FSIS safe minimum, so check the broth with a food thermometer while heating. Take the pot off the heat as soon as it reaches that temperature. Taste and adjust the salt, lemon, and pepper, then serve promptly with chopped herbs.

Tips

Keep the mixture tender. Combine the meatball ingredients only until they hold together. A light touch matters more than a perfectly smooth mixture, and damp hands make shaping easier without adding unnecessary ingredients.
Use a gentle simmer. A rolling boil can make the broth cloudy and may cause the meatballs to fall apart. If the soup stops simmering after you add the meatballs, bring it back up gradually rather than turning the burner to high.
Choose the rice thoughtfully. Short- or medium-grain rice gives the meatballs a tender, cohesive texture. Long-grain rice works in a pinch, but the grains may stay more distinct. Avoid instant rice because it can soften too quickly during the simmer.
Temper and heat carefully. Add hot broth slowly to the eggs while whisking, then keep the finished soup below a boil. If you want a stronger lemon flavor, stir in a little extra juice after taking the pot off the heat rather than boiling the soup with more lemon.

Serving Suggestions

Serve the soup hot in wide bowls, with several meatballs and plenty of lemony broth in each portion. Finish with a little chopped parsley or dill and a few turns of black pepper. The rice inside the meatballs makes the soup filling, so a simple side is usually enough: crusty bread is useful for catching the broth, while a crisp green salad with cucumber, tomato, and a light vinaigrette adds freshness.

Set lemon wedges on the table for anyone who likes a sharper finish. If you serve olives or feta alongside, keep their saltiness in mind when adjusting the soup at the end. This is also a practical make-ahead meal for a small gathering, but it is best to reheat it gently so the egg-lemon broth stays smooth. For serving, stir the pot carefully before ladling so the meatballs and broth are distributed evenly.

Variations

Use all beef or all pork: Replace the beef-and-pork combination with 1½ pounds (680 g) of ground beef or ground pork. All beef gives a more pronounced, hearty flavor; all pork makes the meatballs a little richer. Whichever meat you choose, cook the center of a meatball to 160°F (71°C).

Try a different herb balance: Dill and parsley are a classic, fresh pairing, but you can use 6 tablespoons (about 18 g) chopped parsley if dill is unavailable. The result will taste more parsley-forward and less aromatic. A small amount of chopped mint can also be used in place of some of the parsley for a different herbal note.

Add vegetables to the broth: Simmer 1 cup (130 g) diced carrot and 1 cup (100 g) sliced celery in the broth for about 8 minutes before adding the meatballs. They add sweetness and texture, so the finished soup feels more like a full vegetable-and-meatball bowl. Allow for the extra time if the vegetables need longer to soften.

Make it without pork: Use 1½ pounds (680 g) ground beef, or use a mixture of beef and ground lamb. Lamb gives the soup a deeper flavor. Keep the rice, egg, and seasonings the same, and rely on a thermometer rather than color to confirm the ground meat is safely cooked.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. The rice in the meatballs will continue to absorb broth, so the soup may be thicker the next day; stir in a splash of broth or water as it reheats. For the best texture, warm it in a covered saucepan over low heat, stirring gently and avoiding a boil.

Reheat leftovers until the soup reaches 165°F (74°C), checking with a food thermometer. If using a microwave, cover the bowl loosely, heat in short intervals, and stir carefully between intervals so the broth warms evenly. Freeze the soup in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the egg-lemon broth may separate slightly after freezing, but gentle stirring can bring it back together. Do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

What is Greek meatball soup called?

This style is commonly called youvarlakia avgolemono. Youvarlakia refers to the small meatballs, while avgolemono is the lemon-and-egg mixture used to enrich the broth. Ingredients and methods differ among Greek households and regional versions, so rice, herbs, and the exact thickness of the broth can vary.

Can I make the meatballs ahead?

Yes. Shape the meatballs, cover them, and refrigerate them for up to 1 day before cooking. Keep them cold until they go into the simmering broth, and cook them to 160°F (71°C) at the center. You can also prepare the meatball mixture a few hours ahead, but shape the balls just before cooking for easier handling.

Why did my avgolemono turn grainy?

The egg mixture may have been added too quickly, or the soup may have boiled after it was added. Temper the eggs gradually with hot broth, pour the mixture into the pot slowly while stirring, and warm the soup over low heat. Use a thermometer to reach 160°F (71°C), then take the pot off the heat rather than letting it bubble.

Can I use bottled lemon juice?

Fresh lemon juice is the better choice because its aroma is brighter and less uniform in acidity. Bottled juice can work if that is what you have, but add it gradually and taste before adding more. Since lemon strength varies, the listed amount is a starting point rather than a reason to make the soup sharply sour.

Can I make this soup gluten-free?

Yes. The ingredients listed are naturally gluten-free when the broth is labeled gluten-free and there is no cross-contact from other foods or equipment. Check packaged broth carefully, since formulations vary. The rice already provides structure in the meatballs, so no breadcrumbs or flour are needed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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