Giouvarlakia is a traditional greek meatball soup, perfect for a cold day. It’s a delicious combo of flavored meatballs and a delicious and creamy egg lemon sauce (Avgolemono)
Giouvarlakia is a simple, easy to make meatball soup, perfect for a family lunch.
The meatballs are traditionally made of minced beef. I prefer chicken meatballs so I used minced chicken breast to prepare the meatballs.

Ingredients for the Greek meatball soup (Giouvarlakia):

For the meatballs:

- 700gr minced beef (or chicken breast)
- 1/3 cup long-grain rice
- 1 onion, finely chopped
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 egg
- salt and pepper to taste
- 2 tablespoons olive oil

For the egg-lemon sauce (Avgolemono)

- 3 eggs
- 1 lemon, juiced (or to taste)

Instructions:

To prepare this delicious Greek meatball soup, you must start by making the meatballs.
Place meat, rice, onion, parsley, dill, egg, olive oil, salt and pepper in a large bowl. Knead mixture by hand till smooth. Cover the mixture with foil and leave it to rest in the fridge for 30 minutes.
After 30 minutes, form the meatballs and set them aside.


Meanwhile, pour 1.5l of water and salt to taste into a large pan. Bring the water to the boil then reduce heat to medium and add meatballs.
Cook for 20-25 minutes or until meatballs are cooked.
Remove the pan from heat and prepare the egg-lemon sauce for the Greek meatball soup.
To prepare the egg-lemon sauce, crack the eggs into a bowl and whisk. Add the lemon juice and whisk again. Add a ladle of hot soup and whisk. Add a second ladle of hot soup and whisk until combined.
Stir the egg-lemon sauce into the Greek meatball soup and cook at medium heat for about 3 minutes. Attention! Don’t allow soup to boil!
Serve Greek meatball soup (Giouvarlakia) while still hot with extra parsley or dill.
Enjoy!