For broth:
- 8 cups Water
- 2 tbsp Olive oil
- 1 tsp Kosher Salt
For meatballs:
- 1 lb Ground beefpreferably 80/20
- ¾ cup Arborio riceuncooked
- 1 Onionlarge, grated
- 1 Eggs
- ½ cup Parsleyflat-leaf, finely chopped
- ½ cup Fresh mintfinely chopped
- 1 ½ tsp Kosher Salt
- 1 tsp Black pepper
- ¼ cup Olive oil
For avgolemono:
- 2 Eggs
- 2 Lemonlarge, juiced
For serving:
- Black pepperfreshly ground, to taste
- Lemonwedges
Greek Meatball Soup
This amazingly flavorful Greek Meatball Soup will transport you to Greece. It is silky, rich and lemony. And it’s so simple to make: Tender beef and rice meatballs are simmered in a broth made with just water, olive oil, and a pinch of salt. Then finished with an egg and lemon sauce, also known as avgolemono, which brings a delightful texture and bright zing and elevates the entire dish. Garnish with fresh chopped parsley and plenty of freshly cracked black pepper. So good!
The delicious, bite-sized meatballs are made from ground beef (I use 80/20 beef), Arborio rice, grated onion, egg, olive oil and a healthy handful of fresh chopped parsley and mint. Once rolled, they are transferred to a Dutch oven, where they gently simmer in the broth until done then finished off with avgolemono. Serve with garlic bread and Greek salad for a filling family dinner that packs tons of flavor.
To make the Greek Meatball Soup, you will need the following ingredients:
Steps to make Greek Meatball Soup
1 | Make broth | 1 |
2 | Combine meatball ingredients | 1 |
3 | Mix | 2 |
4 | Roll meatballs | 5 |
5 | Cook meatballs | 30 |
6 | Make avgolemono: Separate eggs and whisk egg whites | 3 |
7 | Add egg yolks and lemon juice | 1 |
8 | Temper egg mixture | 2 |
9 | Add egg mixture to soup | 1 |
10 | Let thicken | 10 |
11 | Serve | |
Recipe Reviews
Delicious cozy soup! Thanks for sharing the recipe!
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