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Youvarlakia: Greek Meatball Soup

Soft, juicy turkey meatballs surrounded by heart-warming, creamy egg lemon sauce. This is a lighter version of the traditional youvarlakia recipe which uses ground turkey instead of ground beef.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Course: Soup
Cuisine: Greek

Ingredients

For the meatballs (youvarlakia):
  • 0.5 kg ground turkey
  • 150 g glace rice glutinous
  • 1 large onion finely chopped
  • 1 medium egg
  • ¼ bunch parsley finely chopped
  • ¼ bunch dill finely chopped
  • 2 tbsp smoked paprika
  • 1 Greek Florina red pepper finely chopped
  • 5 tbsp Greek extra virgin olive oil
  • salt
  • pepper
  • all-purpose flour for dredging
For the soup:
  • 1 liter water
  • 1 potato cut into cubes
  • 1 large carrot shredded
  • 1 chicken bouillon cube
  • 20 ml extra virgin olive oil + extra when serving
  • 1 celery stick finely chopped
  • 1 lemon zest
  • salt
  • pepper
For the egg-lemon sauce:
  • 2 large egg yolks
  • 1 lemon juiced
  • 1 tsp corn starch

Instructions

For the meatballs:
    Cup of Yum
  1. In a large bowl, add all of the ingredients for the meatballs apart from the flour. Mix with your hands until well combined.
  2. Pick up some of the ground meat mixture and shape into meatballs the size of a walnut.
  3. Fill a large container with all-purpose flour. Add the meatballs and dredge in the flour, until completely coated.
For the soup:
  1. Fill a wide pot with the 1 liter/ 4¼ cups of water and place over medium heat. Add the potatoes, carrots, bouillon cube, celery, olive oil, lemon zest and lemon juice. Season with salt and pepper and bring to a boil.
  2. Add the meatballs to the pot, cover with lid and simmer for about 30-35 minutes.
For the egg-lemon sauce:
  1. In a large bowl, add the 2 egg yolks, lemon juice and cornstarch. Whisk until mixture is light and frothy.
  2. Remove lid from pot and turn off heat. Using a ladle, pick up a ladleful of the hot soup and add it to the egg mixture, while whisking continuously. Repeat the same process, until the egg mixture is warm and thickens a little. This is done slowly in order to temper the eggs gradually so they don’t curdle.
  3. Turn heat on low and pour the egg-lemon mixture into the pot. Swirl the pot gently, until the sauce thickens a little.
  4. Transfer to deep dishes, drizzle with some Greek extra virgin olive oil and serve.

Notes