Giouvarlakia (Greek Meatball Soup): A Comforting Taste of Greece

If you’re craving a warm, comforting dish that wraps you in a hug with every spoonful, look no further than Giouvarlakia — a traditional Greek meatball soup. This dish combines hearty meatballs infused with fresh herbs, tender rice, and a rich, silky avgolemono sauce made with eggs and lemon. Perfect for chilly evenings or whenever you need a taste of home-style comfort, Giouvarlakia is a Greek classic that deserves a place in your recipe collection.

Why You’ll Love This Recipe

Giouvarlakia is ideal for anyone who loves rustic, wholesome cooking with bright Mediterranean flavors. The combination of juicy meatballs, soft grains of rice, and the tangy avgolemono sauce creates a balanced dish that’s both nourishing and satisfying. Plus, it’s surprisingly easy to make, and you likely already have most of the ingredients in your kitchen.

Whether you’re feeding a family, preparing a cozy meal for two, or meal prepping for the week ahead, Giouvarlakia is a versatile dish that tastes even better the next day.

Ingredients

For the Meatballs:

• 1 lb (450 g) lean ground beef
• ¼ cup round grain rice, uncooked
• 1 medium onion, very finely minced
• 2 large garlic cloves, minced or grated
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh dill, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 medium egg
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Soup:

• 4 cups (1 litre) water
• 2 large eggs
• Juice of 2 medium lemons
• Salt and freshly ground black pepper to taste

Kitchen Equipment Needed:

• Large mixing bowl
• Large pot or Dutch oven
• Whisk
• Ladle
• Measuring cups and spoons
• Sharp knife and cutting board

How to Make Giouvarlakia

Step 1: Prepare the Meatballs

1. In a large bowl, combine the ground beef, rice, minced onion, garlic, olive oil, dill, parsley, mint, egg, salt, and black pepper.
2. Mix thoroughly until you have a smooth, uniform mixture.
3. Form meatballs about the size of a walnut and place them on a platter. Using a cookie scoop ensures even sizing.
4. Place the meatballs in the fridge for 10-15 minutes to firm up.

Step 2: Cook the Meatballs

1. Pour the water into a large pot or Dutch oven and bring it to a boil.
2. Lower the heat to a gentle simmer and carefully add the meatballs to the pot one by one.
3. Cover the pot and let the meatballs simmer for about 20 minutes.

Step 3: Make the Avgolemono Sauce

1. While the meatballs are cooking, whisk the eggs and lemon juice together in a bowl.
2. Once the meatballs are done, remove 1-2 ladles of hot broth from the pot and slowly add it to the egg-lemon mixture while whisking constantly. This tempers the eggs, preventing curdling.
3. Pour the tempered egg mixture back into the pot.

Step 4: Finish the Soup

1. Let the soup simmer for another 2-3 minutes without allowing it to boil.
2. Season with salt and freshly ground black pepper to taste.
3. Remove from heat and let it cool for 5-10 minutes to thicken.

Step 5: Serve and Enjoy

Ladle the soup into bowls, ensuring each serving has plenty of meatballs and broth. Garnish with extra dill or parsley if desired.

Recipe Notes and Tips:

• Use fresh herbs for the best flavor. Dill, parsley, and mint add a beautiful aromatic quality to the meatballs.
• Temper the avgolemono sauce carefully by adding the hot broth slowly. This prevents the eggs from scrambling.
• Customize your meatballs by swapping ground beef with ground lamb, pork, or turkey.
• Add vegetables like carrots or celery to the broth for an even heartier soup.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so add a splash of water or broth when reheating to restore its consistency.

For longer storage, freeze the soup without the avgolemono sauce. When ready to serve, thaw, reheat, and prepare the sauce fresh.

What to Serve with Giouvarlakia

Pair Giouvarlakia with a crusty loaf of bread, a Greek salad, or roasted vegetables. For drinks, try a crisp white wine like Assyrtiko or a light lager.

FAQ

Can I make Giouvarlakia ahead of time? Yes! The flavors deepen overnight, making this an excellent make-ahead dish.

Can I use brown rice instead of white? You can, but brown rice takes longer to cook. Parboil it first or increase the simmering time.

Why is my avgolemono curdling? This happens if the eggs aren’t tempered correctly or if the soup boils after adding the egg-lemon mixture. Always keep the heat low once the avgolemono is added.

Conclusion

Giouvarlakia is a soul-warming dish that brings the flavors of Greece straight to your kitchen. With tender meatballs, fragrant herbs, and that irresistible avgolemono sauce, this soup is a showstopper that’s simple enough for a weeknight dinner yet impressive enough for guests.

If you loved this recipe, share it with your friends and family. Don’t forget to subscribe to the blog for more Mediterranean-inspired dishes. Kali orexi!