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Youvarlakia are traditional Greek soup dumplings — small meatballs made with ground meat and rice, cooked in a tangy lemon broth. This dish is especially popular in the winter months and at festive family meals. The name youvarlakia comes from a Turkish word for little balls. When made avgolemono, the soup is enriched and brightened by whisked eggs and lemon juice. The result is a light yet hearty soup that balances savory meat flavor with citrus tang. Each spoonful delivers a burst of warmth from the herbs and an uplifting zing from the lemon. It’s often compared to other comforting soups like chicken noodle or matzo ball soup, beloved for its homey feel.
This soup is considered a comfort food, similar to Greek chicken soup but with ground meat dumplings. Its roots likely trace to Ottoman-era cuisine, where warm soups were a staple. In Greece today, youvarlakia may appear on tavern menus or be served at home on chilly days. The meatballs are traditionally studded with herbs like parsley and mint, giving them a fresh flavor contrast to the rich broth. Meanwhile, the rice in the meatballs and the egg-lemon sauce make the soup filling. The preparation is straightforward: tiny herbed meatballs are rolled and gently simmered. Once fully cooked, beaten eggs and lemon juice are slowly tempered into the hot soup, creating a velvety emulsion. The key is to avoid boiling after adding eggs to prevent curdling. The end result is a soothing, protein-rich soup that comforts like no other.
4
servings20
minutes30
minutes350
kcalGround beef (or lamb) is mixed with raw rice, onion, and herbs, then rolled into small balls. The meatballs are simmered in water or broth until tender. Finally, a classic avgolemono sauce (beaten eggs and lemon) is tempered with hot broth and stirred into the pot, thickening the soup into a creamy, lemony broth. The finished dish is a bowl of tender meatballs floating in a fragrant lemon broth, typically garnished with parsley and served with bread or lemon wedges.
1 lb (450g) ground beef (or a mix of beef and pork): The base for the meatballs. (Ground lamb can be used for a different flavor.)
½ cup uncooked rice (Arborio or medium-grain): The rice cooks inside the meatballs and helps thicken the soup.
1 small onion, grated or finely chopped: Adds moisture and sweetness to the meat.
2 cloves garlic, minced (optional): Adds extra flavor to the meatballs.
2 tablespoons fresh parsley, chopped: Fresh herbs infuse the meatballs with flavor. (Mint is another common addition.)
Salt (1 teaspoon) and freshly ground black pepper (½ teaspoon): Seasoning for the meat and soup.
4 cups water or chicken broth: Enough liquid to cook the meatballs and form the soup.
Juice of 2 lemons (about ¼ cup): For the avgolemono sauce and to taste.
2 eggs: Whisked into the lemon to make the sauce.
Extra parsley or dill, chopped (for garnish): Adds color and freshness.
Lemon slices (for serving, optional).
Mix the meatballs. In a bowl, combine ground meat, rice, grated onion, parsley, garlic, salt, and pepper. Mix gently until just combined (do not overwork).
Form the meatballs. Wet your hands and roll the mixture into small balls about 1 inch in diameter (each about the size of a walnut). You should get roughly 25–30 meatballs.
Cook the broth. In a large pot, bring the water or broth to a gentle boil. Add a pinch of salt. Carefully drop the meatballs into the simmering liquid (reduce heat to a gentle simmer).
Simmer the meatballs. Let the meatballs cook for about 25–30 minutes, or until they float and the rice inside is fully cooked. Stir gently occasionally to prevent sticking.
Make the avgolemono sauce. In a separate bowl, vigorously whisk together the eggs and lemon juice until smooth.
Temper the sauce. Once the meatballs are cooked, remove a ladleful of the hot broth and very slowly pour it into the egg-lemon mixture, whisking constantly. This warms the eggs without cooking them.
Finish the soup. Slowly pour the tempered egg-lemon mixture back into the pot in a thin stream, stirring gently. Keep the heat very low; do not boil. Continue stirring until the soup slightly thickens (about 1–2 minutes). Immediately turn off the heat.
Ladle the soup and meatballs into bowls. Garnish with chopped parsley or dill and a little lemon zest. Serve warm with extra lemon wedges on the side.
Nutrient | Amount |
Calories | 350 kcal |
Fat | 20 g |
Protein | 22 g |
Carbohydrates | 22 g |
Fiber | 2 g |
Sodium | 400 mg |
Allergens | Eggs |
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