How can I make this for a crowd?

Yes‚ the recipe can be scaled up by increasing the quantities of meatball‚ broth‚ and sauce ingredients in the same proportion․ The recipe is intended to serve six and may provide other clues to scaling․ Select a cooking container large enough to cover all the meatballs with liquid․ When making a larger batch‚ add hot broth to the eggs gradually according to the recipe rather than all at once․

Can I make it for picky eaters?

Yes‚ adaptations can be made to accommodate finicky eaters while keeping the idea of beef and rice meatballs․ Tomato sauce is not essential and can be omitted without impacting other recipe details․ Fresh parsley and mint are mixed into the meatballs rather than served on top․ Offer extra lemon juice at the table for those who want a more tart version of the meatballs․

Can I use ground turkey instead?

Ground turkey can be used in place of ground beef․ This website lists ground turkey as an option․ The soup will taste and feel similar to meatballs and rice‚ since other ingredients in the soup‚ such as rice‚ onions‚ spices‚ and broth‚ are the same․ Mix ground turkey with other meatball ingredients before making meatballs․ Handle meatballs gently when adding them to broth to keep them intact․

How do I store and reheat leftovers?

Cool leftover soup and store in an airtight container according to recipe directions․ Leftover soup may thicken in the refrigerator as rice and broth combine․ Heat leftover soup in a pan over medium or medium-low heat until meatballs are heated through․ Add water as needed to thin the broth․

Can I freeze Youvarlakia Avgolemono?

Yes‚ freeze the soup without the avgolemono sauce․ The recipe website says the avgolemono sauce separates and loses its texture when frozen․ Let the soup cool and then freeze it in a freezer-safe container․ Make the avgolemono sauce when you are ready to serve the soup․ The separation of the avgolemono sauce will not impact the flavor or texture of a meatball soup‚ and you won't need to use frozen avgolemono sauce to enhance the texture of the soup․

Greek Youvarlakia Avgolemono: Lemon Egg Meatball Soup

By Mason BrooksSep 28, 2026

Prep

20 min

Cook

40 min

Total

60 min

Servings

Jump to recipe

On a cold day‚ youvarlakia Avgolemono makes a six-serving meal․ Youvarlakia Avgolemono is a dish of rice and beef meatballs cooked in a broth with a thick‚ foamy lemon-egg sauce․ Servings contain meatballs and a creamy‚ lemon-flavored broth․

Greek Youvarlakia Avgolemono: Lemon Egg Meatball Soup

Lean ground beef‚ rinsed white rice‚ onion‚ tomato paste‚ parsley‚ and mint are ingredients in the meatballs․ Season the meatballs with salt and pepper․ Tomato paste can be used to improve the meatballs' flavor and moisture․ Long- or medium-grain white rice is recommended for the recipe‚ though other types of white rice can be used․ Add chicken bouillon cube and water to cook the meatballs․ Add olive oil to the pot after boiling starts․ Create an avgolemono sauce with eggs and lemon juice․

Boil broth before lowering meatballs into it․ Skim foam from broth after 10 minutes of boiling․ Egg whites should be firm enough to hold their shape when combined with beaten egg yolks․ Foaming occurs in the sauce before it is added to the pot․ Do not pour hot broth into beaten eggs without stirring constantly‚ or the eggs may cook rather than be tempered․

Add extra lemon juice to individual servings as needed․ Refrigerate leftovers in a covered container․ When reheating leftovers‚ add water to thin the soup as needed while reheating over low heat in a saucepan․ Meatballs should be warmed right through․

Why you'll love this recipe

Serves six in one pot and is a meal choice for families seeking a hearty beef and rice dish․
The meatballs contain rice‚ onions‚ parsley‚ mint‚ and sometimes tomato paste to provide bulk so that additional side dishes aren't necessary with the meal․
Its egg-lemon sauce‚ which has Greek-style flavors‚ would likely appeal to those who enjoy Greek-style flavors․
Beaten eggs provide substance to the sauce, Lemon provides a sour taste․
Leftover servings can be warmed in pots over medium or low heat with additional liquid if the cold soup has thickened․
For a group‚ the recipe makes six servings‚ and additional lemon juice gives group members the option of adjusting each bowl as needed to serve․
Picky eaters might enjoy some similarities to beef and rice dishes found in this recipe, Parsley and mint are mixed with the meatballs but not included as toppings for the dish․

Instructions

Add all of the meatball ingredients to a mixing bowl and mix to combine.

Form the mixture into meatballs and place them on a baking sheet.

Add the water and chicken bouillon cube to a large pot, or use chicken broth instead, and bring to a boil.

Gently add the meatballs to the boiling pot.

Boil the meatballs for about 10 minutes.

Remove any froth that forms on top of the pot.

Add the olive oil and continue boiling for about 15 minutes, or until the meatballs are cooked through.

Crack the eggs into 2 bowls, separating the whites from the yolks.

Beat the egg whites with a hand mixer until fluffy and holding their shape.

Beat the egg yolks for a couple of minutes, then mix the whites and yolks together.

Add the lemon juice and continue beating.

Continue beating while adding some hot broth from the soup to the egg mixture.

Add the egg-lemon mixture to the soup pot and stir.

Turn off the heat.

Taste and adjust the seasoning if needed.

Serve with additional lemon juice if desired.

FAQ

Serve the soup in bowls with additional lemon juice‚ following the recipe's suggestion to add lemon juice when serving․ Additional lemon juice gives guests the option to customize the soup's flavor․ Other food options‚ like bread or salad‚ are not suggested in the recipe or elsewhere as accompaniments to the soup․ Lemon slices could be served with a meal for family members in a casual setting by leaving the soup bowls at the table and serving lemon juice alongside the soup․

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Lunch Dinner Soups & Stews Beef One Pot Greek

Greek Youvarlakia Avgolemono: Lemon Egg Meatball Soup

Name: Greek Youvarlakia Avgolemono: Lemon Egg Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 lb lean ground beef; 1 medium onion (diced or shredded); 1/2 cup rice (uncooked and rinsed); 1/3 cup tomato puree (optional but recommended); 1/3 cup parsley (chopped); 1/3 cup mint; salt (to taste, for meatballs and avgolemono sauce); pepper (to taste, for meatballs and avgolemono sauce); 8 cups water (enough to cover the meatballs); 1 cube chicken bouillon cube; chicken broth (alternative to water and bouillon cube); 2 tbsp olive oil; 2 large eggs; 1 lemon (juiced)

By Mason BrooksSep 28, 2026

Prep

20 min

Cook

40 min

Total

60 min

Servings

Jump to recipe

Why you'll love this recipe

Serves six in one pot and is a meal choice for families seeking a hearty beef and rice dish․
The meatballs contain rice‚ onions‚ parsley‚ mint‚ and sometimes tomato paste to provide bulk so that additional side dishes aren't necessary with the meal․
Its egg-lemon sauce‚ which has Greek-style flavors‚ would likely appeal to those who enjoy Greek-style flavors․
Beaten eggs provide substance to the sauce, Lemon provides a sour taste․
Leftover servings can be warmed in pots over medium or low heat with additional liquid if the cold soup has thickened․
For a group‚ the recipe makes six servings‚ and additional lemon juice gives group members the option of adjusting each bowl as needed to serve․
Picky eaters might enjoy some similarities to beef and rice dishes found in this recipe, Parsley and mint are mixed with the meatballs but not included as toppings for the dish․

Ingredients

Servings6

•1 lb lean ground beef
•1 medium onion (diced or shredded)
•½ cup rice (uncooked and rinsed)
•⅓ cup tomato puree (optional but recommended)
•⅓ cup parsley (chopped)
•⅓ cup mint
•salt (to taste, for meatballs and avgolemono sauce)
•pepper (to taste, for meatballs and avgolemono sauce)
•8 cups water (enough to cover the meatballs)
•1 cube chicken bouillon cube
•chicken broth (alternative to water and bouillon cube)
•2 tbsp olive oil
•2 large eggs
•1 lemon (juiced)

Instructions

1
Add all of the meatball ingredients to a mixing bowl and mix to combine.
2
Form the mixture into meatballs and place them on a baking sheet.
3
Add the water and chicken bouillon cube to a large pot, or use chicken broth instead, and bring to a boil.
4
Gently add the meatballs to the boiling pot.
5
Boil the meatballs for about 10 minutes.
6
Remove any froth that forms on top of the pot.
7
Add the olive oil and continue boiling for about 15 minutes, or until the meatballs are cooked through.
8
Crack the eggs into 2 bowls, separating the whites from the yolks.
9
Beat the egg whites with a hand mixer until fluffy and holding their shape.
10
Beat the egg yolks for a couple of minutes, then mix the whites and yolks together.
11
Add the lemon juice and continue beating.
12
Continue beating while adding some hot broth from the soup to the egg mixture.
13
Add the egg-lemon mixture to the soup pot and stir.
14
Turn off the heat.
15
Taste and adjust the seasoning if needed.
16
Serve with additional lemon juice if desired.