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Yuvarlakia (Greek Meatball Soup with Lemon Avgolemono)

Yurvalakia Meatball Soup
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If you’re looking for the best yuvarlakia recipe, this is the one I grew up on.

Also spelt yourvarlakia or yiourvarlakia, this classic Greek meatball soup with lemon (avgolemono) is simple, comforting and full of flavour. Tender beef and rice meatballs are gently simmered in broth, then finished with that signature egg-lemon sauce that gives the soup its creamy, silky texture.

This version is how we’ve always made it at home – no overcomplicating, just a proper easy Greek meatball soup that works every time.

It’s one of those dishes that feels like a winter staple, but the lemon keeps it light enough to enjoy year-round. Serve it with bread to soak up the broth and you’ve got a meal that’s as comforting as it is simple.

JUMP TO RECIPE

What is Yuvarlakia?

Yuvarlakia is a traditional Greek soup made with small meatballs (usually beef and rice) cooked in broth and finished with avgolemono (a mixture of egg and lemon.)

It’s often referred to as a Greek meatball soup, but what sets it apart is the texture of the broth. The avgolemono gives it a creamy consistency without using any cream, with a fresh lemon flavour that balances the richness of the meat.

Why This Yuvarlakia Recipe Works

-Simple, everyday ingredients
-Soft, tender meatballs every time
-Creamy avgolemono without splitting
-Balanced lemon flavour (not overpowering)
-A true family-style version, not overcomplicated

Tips for the Best Yuvarlakia

Don’t Skip Resting the Meatball Mixture

Letting the mixture sit helps the rice absorb moisture and makes shaping easier.

Keep the Meatballs Small

Smaller meatballs cook more evenly and give you a better balance of meat to broth. See image below for a reference.

Temper the Avgolemono Properly

This is key. Slowly adding hot broth to the egg mixture prevents it from splitting.

Don’t Boil After Adding Avgolemono

Keep the heat low once added; high heat can cause the eggs to curdle.

Onion vs Leek

Both work well:

Onion → stronger, more familiar flavour
Leek → slightly sweeter and more subtle

How to Serve Yuvarlakia

Yuvarlakia is a meal on its own, but you can serve it with:

-Crusty bread
-A simple salad
-Light vegetable sides

It’s perfect for:

-Cold nights
-Comfort meals
-Feeding the family

Yuvarlakia Raw Meatballs
Yurvalakia Meatball Soup

Yuvarlakia (Greek Meatball Soup with Avgolemono)

This yuvarlakia recipe is a traditional Greek meatball soup made with tender beef and rice meatballs simmered in broth and finished with a creamy lemon egg (avgolemono) sauce. A simple, comforting dish that’s perfect for colder days but light enough to enjoy year-round.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 people
Course: dinner, lunch
Cuisine: Greek
Ingredients Method

Ingredients
  

For the Meatballs
  • 500 g Beef Mince
  • 1/3 cup Uncooked Rice Basmati or White
  • 1 small Onion finely chopped
  • 1 small Garlic Clove finely chopped
  • 2 tbsp Parsely finely chopped
  • 1 large Egg
  • 2 tbsp Olive Oil
  • Salt & Pepper to taste
For the Broth
  • 7 cups Water
  • 1 Chicken or Vegetable Stock Cube
  • 4 Egg Yolks
  • 1/2 cup Lemon Juice
  • 1 tbsp Cornflour
  • 1/2 tsp Dill fresh or dried
  • 3 tbsp Olive Oil

Method
 

Prepare the Meatballs
  1. Mix all the meatball ingredients in a bowl and cover with wrap. Refrigerate for no less than 15 minutes.
  2. Roll the meatballs into golf ball sized balls and place on a plate.
  3. Bring 6 cups of water with chicken stock cube to a boil and then carefully drop the meatballs into the pot one by one.
  4. Cover the pot and let simmer for 30 minutes.
  5. Remove the meatballs from the pot and place in a clean dish.
Prepare the Broth
  1. Add the seventh cup of water to the stock in the pot.
  2. In a separate bowl, whisk the egg yolks, lemon juice, cornflour, dill and olive oil until combined and frothy.
  3. Ladle one cup of the hot stock into the egg-lemon mixture and whisk.
  4. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
  5.  Place the meatballs back in the soup and simmer for few minutes until the soup thickens.

How to Store

Fridge: Store in an airtight container for up to 3 days
Freezer: Best frozen without the avgolemono added (add fresh when reheating if possible)
Reheat: Gently reheat on low heat to avoid splitting

FAQs: Yuvarlakia Greek Meatball Soup Recipe

1.What is yuvarlakia?

Yuvarlakia is a traditional Greek meatball soup made with beef and rice meatballs in a lemon egg broth (avgolemono).

2. Why did my avgolemono split?

This usually happens if the eggs weren’t tempered properly or the soup was too hot. Always add hot broth slowly and avoid boiling after adding it.

3. Is yuvarlakia hard to make?

Nope. It’s actually quite simple once you understand the avgolemono step. This version keeps it straightforward and beginner-friendly.

4. Can I make this an easy Greek meatball soup?

Yes, this recipe is designed to be exactly that. Simple ingredients, minimal steps, and reliable results.

5. Can I freeze yuvarlakia?

You can freeze the soup before adding the avgolemono. Add it fresh when reheating for best results.

More Soup Recipes

Revithosoupa / Chickpeas Soup

Fakes Lentil Soup 

Don’t forget to serve it with Yiayia Anna’s Village Bread

 

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