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Giouvarlakia - Greek Meatball Soup
5 from 16 votes

Giouvarlakia - Greek Meatball Soup

Giouvarlakia is a traditional Greek meatball soup featuring tender ground beef meatballs cooked with rice in a flavorful broth, finished with an egg-lemon avgolemono sauce. The combination yields a comforting soup with a smooth, tangy finish and a hearty texture from the meatballs and rice.

Prep Time
25 mins
Cook Time
45 mins
Additional Time
15 mins
Total Time
1 hr 25 mins
Servings: 4 people
Calories: 497 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 500 grams ground beef ground beef) (see note 1
  • 1 onion finely chopped
  • ¼ cup parsley finely chopped (see note 2)
  • 1 egg
  • 60 grams rice medium grain (see note 3)
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 litres water
  • 1 stock cube (see note 4)
  • 1 tablespoon salt
For the avgolemono
  • 2 egg preferably room temperature
  • lemon juice of 1

Instructions

    Cup of Yum
  1. Place the mince in a large bowl. Add the onions, parsley, egg, rice, 1 tablespoon of olive oil, salt and pepper.
  2. Using your hands knead the mixture until everything is well combined.
  3. Take one tablespoon of the mix, roll into a ball and place on a lined baking tray. Repeat with the remainder of the mixture until you end up with 20 meatballs. Place in the fridge to rest for 15 mins. (see note 5)
  4. Heat the water until it comes to a boil. Add the meatballs, stock cube, stir and bring to the boil. Turn down to medium-low heat, season with salt and cook for approx. 45 mins. The rice should have swelled, and you will end up with a flavourful broth.
  5. To make the avgolemono, beat the eggs with the lemon juice in a bowl. Slowly add one ladle of the stock mixture and whisk until well combined. Repeat this step 5 more times. Add the avgolemono to the giouvarlakia (off the heat), stir and allow the soup to rest for 10 minutes before serving. (see note 6)

Notes

  • Mixing beef and pork can enhance flavor and fat content.
  • Adding finely chopped dill offers additional herb flavor.
  • Long grain rice can substitute medium grain rice with similar results.
  • Stock powder or various stock types (chicken, beef, veal) can be used; diluting with water for milder broth is an option.
  • Rolling meatballs lightly in flour and refrigerating before cooking thickens the soup.
  • Traditional avgolemono involves beating egg whites until frothy before adding yolks and broth ladles slowly to create a thicker sauce.

Nutrition Information

Serving 1serve (5 meatballs per serve) Calories 497kcal (25%) Carbohydrates 16g (5%) Protein 27g (54%) Fat 35g (54%) Saturated Fat 12g (60%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 497

% Daily Value*

Serving 1serve (5 meatballs per serve)
Calories 497kcal 25%
Carbohydrates 16g 5%
Protein 27g 54%
Fat 35g 54%
Saturated Fat 12g 60%

* Percent Daily Values are based on a 2,000 calorie diet.