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:
In a large soup pot or Dutch oven, add 8 cups water, two tablespoons olive oil, and 1 teaspoon salt. Bring to a boil over high heat, then turn the heat to medium-low and let the water simmer while you roll the meatballs.
In a large bowl, combine 1 pound ground beef, ¾ cup uncooked Arborio rice, 1 grated onion, 1 egg, ½ cup finely chopped flat-leaf parsley, ½ cup finely chopped mint, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ¼ cup extra-virgin olive oil.
Using your hands, mix the ingredients well.
Form the meatball mixture into about 40 small meatballs.
Carefully transfer the meatballs to the simmering broth, pushing the meatballs aside with a spoon to make room. Gently simmer until the meatballs are cooked through, about 30 minutes.
In the meantime, separate 2 eggs, placing the egg whites in a medium bowl and the egg yolks in a small bowl. Whisk the whites until they are thick and fluffy.
Add the yolks and juice of 2 lemons to the egg whites, whisking until fully incorporated. The mixture will look thick and yellow.
Once the meatballs are done, take one large ladle of broth from the pot and slowly drizzle the liquid into the egg mixture, whisking constantly. Repeat with the second ladle of broth.
Pour the egg mixture into the soup, stirring constantly. The soup will be foamy, still watery, and light yellow.
Turn the heat off, cover the pot with a lid, and allow the soup to sit for about 10 minutes to thicken.
Ladle the soup among bowls and garnish with chopped parsley and freshly cracked black pepper. Serve with lemon wedges on the side.
Indulge in the exquisite flavor of this Greek Meatball Soup enhanced by the addition of an egg and lemon sauce, aka avgolemono. Made it? Let us know what you think in the comments below!
Amazing!
This Greek Meatball Soup is the bomb! Made it for the fam, they loved it!
OMG, I made this Greek Meatball Soup last night and it was bomb! The flavors were epic, totally took me back to that trip in Greece. I couldn’t resist adding more lemon. Next time, I’ll def serve with garlic bread like you suggested. So good!
Superb
This soup reminded me of my grandma's cooking.
This Greek Meatball Soup is a game changer! I whipped it up last Sunday, and my hubby loved it. The avgolemono is super easy and gives a yum zing. I can’t believe how simple the meatballs were to make. Feels like a warm hug in a bowl.
Superb! Made this soup for a friend’s dinner, and it was a hit. The avgolemono added a fantastic zing, and I loved how simple it was to prepare. Will definitely make it again!
This Greek Meatball Soup is off the charts! I made it last week for my hubby and we both couldn’t get enough. So easy to whip up and the flavors are bomb. The avgolemono really takes it up a notch. Perfect for chilly nights. Def recommend for a quick and tasty dinner.
