Greek Meatball Soup

Name: Greek Meatball Soup
Prep time: 5 min
Cook time: 51 min
Total time: 56 min
Yield: 6
Cuisine: Greek, Mediterranean
Ingredients: Water 8 cups; Olive oil 2 tbsp; Kosher Salt 1 tsp; Ground beef 1 lb; Arborio rice ¾ cup; Onion 1; Eggs 1; Parsley ½ cup; Fresh mint ½ cup; Kosher Salt 1 ½ tsp; Black pepper 1 tsp; Olive oil ¼ cup; Eggs 2; Lemon 2; Black pepper; Lemon

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56m
Serves 6
Easy
(1)

Ingredients

	For broth:
	8 cups Water
	2 tbsp Olive oil
	1 tsp Kosher Salt
	For meatballs:
	1 lb Ground beef preferably 80/20
	¾ cup Arborio rice uncooked
	1 Onion large, grated
	1 Eggs
	½ cup Parsley flat-leaf, finely chopped
	½ cup Fresh mint finely chopped
	1 ½ tsp Kosher Salt
	1 tsp Black pepper
	¼ cup Olive oil
	For avgolemono:
	2 Eggs
	2 Lemon large, juiced
	For serving:
	Black pepper freshly ground, to taste
	Lemon wedges

Nutritional information

486

Calories

31g

Fat

33g

Carbohydrates

19g

Protein

135mg

Cholesterol

1070mg

Sodium

Cuisine:

Ingredients

For broth:
8 cups Water
2 tbsp Olive oil
1 tsp Kosher Salt
For meatballs:
1 lb Ground beef
preferably 80/20
¾ cup Arborio rice
uncooked
1 Onion
large, grated
1 Eggs
½ cup Parsley
flat-leaf, finely chopped
½ cup Fresh mint
finely chopped
1 ½ tsp Kosher Salt
1 tsp Black pepper
¼ cup Olive oil
For avgolemono:
2 Eggs
2 Lemon
large, juiced
For serving:
Black pepper
freshly ground, to taste
Lemon
wedges

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:

Ingridiens for Greek Meatball Soup

Steps to make Greek Meatball Soup

1	Make broth	1
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.
2	Combine meatball ingredients	1
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.
3	Mix	2
Using your hands, mix the ingredients well.
4	Roll meatballs	5
Form the meatball mixture into about 40 small meatballs.
5	Cook meatballs	30
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.
6	Make avgolemono: Separate eggs and whisk egg whites	3
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.
7	Add egg yolks and lemon juice	1
Add the yolks and juice of 2 lemons to the egg whites, whisking until fully incorporated. The mixture will look thick and yellow.
8	Temper egg mixture	2
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.
9	Add egg mixture to soup	1
Pour the egg mixture into the soup, stirring constantly. The soup will be foamy, still watery, and light yellow.
10	Let thicken	10
Turn the heat off, cover the pot with a lid, and allow the soup to sit for about 10 minutes to thicken.
11	Serve
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!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.