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Greek Meatball Soup Recipe

Greek Meatball Soup Recipe

Mediterranean Flavors & Tender Meatballs

Features:
  • Non Vegetarian
Cuisine:

Easy comfort food and a true representative of Mediterranean Cuisine

Ingredients

Directions

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What is Greek Meatball Soup Recipe and how to make it?

Known as Youvarlakia or Giouvarlakia, Greek meatball soup is a very famous Meatball soup loaded with Mediterranean flavors and tender meatballs which altogether gives an authentic taste. This classic delicacy is prepared with rice and meatballs. Made with simplest preparations, this classic Greek soup recipe is so satisfying and easy comfort food and a true representative of Mediterranean Cuisine.

Tips to make Greek Meatballs Soup:

  •  If you want to give this Greek soup a healthy touch-up, replace ground beef with ground turkey meat.
  • Take one ladle of hot broth and add in the whisked egg-lemon mixture carefully else, the egg will curdle when you will add back in.
 
Step 1
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Take a large bowl, chopped onion, garlic, parsley in it. Add ground beef, rice and egg in it and mix well to combine. Season it with salt and black ground pepper. Knead the mixture well using your hands.

Step 2
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Take another mixing bowl and add all-purpose flour to it. Roll the meat mixture into small almond-sized balls and roll them around in the flour to lightly coat.

Step 3
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Roll the meat mixture into small balls and lightly coat them in the flour. (Shake off in case of any excess flour).

Step 4
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Take a large-sized pot and put it on medium heat. Pour in chicken broth into the pot and add meatball into it. Bring the broth mixture to a boil and put on the lid. Let the soup bubble on low flame for 30 minutes until meat is cooked through. Water should be sufficient to cover the meatballs.

  • 15 Min
  • Serves 1
  • Easy

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Ingredients

Adjust Servings:
1.5 lb Ground Beef
1 cup (uncooked) Rice (orzo)
1 ( finely chopped) Onion
2(chopped) Garlic cloves
2 tbsp Parsley (finely chopped)
To taste Salt
To taste Ground Pepper
4 ( lightly beaten) Egg
1/2 cup All-purpose flour
5 cup (broth) Chicken
2 (squeezed) Lemon

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