Giouvarlakia Avgolemono (Greek Meatball Soup in a Lemon/Egg Broth)

April 4, 2014 by: Zoe Vlachos Main Dish, Recipes

This delicious and hearty traditional Greek soup recipe is a must try! Ground beef, rice, grated onion and herbs are mixed together to form bite size balls and they are submerged into a flavourful lemon, egg broth. The whole family will love it!



  • 1 pound of ground beef
  • 1 medium size onion, grated
  • 1/4 cup rice, rinsed
  • 3 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh dill, chopped
  • 2 teaspoons olive oil
  • 1/2 cup flour
  • salt and freshly ground pepper to taste


  • 5 cups of water or beef broth
  • 1/4 cup butter
  • 2 eggs, beaten
  • 1/4 cup lemon juice


In a medium size bowl mix the ground beef, grated onion, rice, parsley, dill, olive oil, salt and pepper. Use hands to knead all of the ingredients together. Form small balls using the mixture by rolling it in your hands.  Then roll the balls into the flour to coat them and set aside. In a medium pot, bring the water to a boil. Drop the meatballs into the boiling water and cook  for a half hour over medium heat, adding salt and pepper to taste .  Take pot off of heat.  In a small bowl whisk, lemon juice in with the beaten eggs. Whisk vigorously while pouring a ladle of the broth into the mixture. Whisk the mixture into the pot. Ladle into bowls and top with even more freshly ground pepper and parsley if you wish.


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