Youvarlakia (Greek soup with meatballs)

Youvarlakia (Greek soup with meatballs)


2 people made this

About this recipe: This is a traditional Greek soup, easy to make and very tasty. We mostly cook it in the winter, when it's cold, but you can cook it anytime. It's a full meal in itself, nourishing, tasty and easy to cook. Children love it and so do elderly people. Children and old people many times don't like or can't chew meat and this a good way for them to eat and enjoy it.

Maroula Attica, Greece

Serves: 5 

  • 500g lean beef mince
  • 1 egg white
  • 1 small onion, grated
  • 4 tablespoons rice (not parboiled)
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons dill and/or mint, finely chopped (optional)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • some flour to coat meatballs
  • 1.25L meat stock or water
  • 2 tablespoons olive oil or butter
  • 1 whole egg and 1 egg yolk
  • 4 tablespoons lemon juice
  • 1 tablespoon cornflour

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a bowl combine mince, egg white, grated onion, rice, parsley, dill and/or mint, 2 tablespoons olive oil, salt and pepper. Knead the mixture for a few minutes and then form meatballs, the size of a walnut and roll them into the flour to coat them all around. Put them aside.
  2. In a pan boil together stock, butter (or olive oil), salt and pepper to taste. Carefully add meatballs, lower the heat and simmer for about 30 minutes.
  3. Meanwhile in another bowl beat the egg and egg yolk . Dilute the cornflour into the lemon juice and add it to the eggs. Pour ladlefuls of the hot soup to the egg mixture, just to make it warm and then pour it to the soup. Don't stir, just shake the pan gently. When the soup starts boiling it's ready. Remove from stove, adjust taste and serve.
  4. A green salad and some feta cheese will complement your soup nicely!

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